CREAMY PINTO BEAN DIP
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Provided by Rhoda Boone
Categories Dip snack Super Bowl Bean Onion Wheat/Gluten-Free Vegan Vegetarian Appetizer
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
- Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
- Do Ahead
- Bean dip can be made 3 days ahead. Store in an airtight container and chill.
EASY VEGAN BEAN SPREAD
A modified recipe from the vegetarian cookbook The New Laurel's Kitchen. There's room to vary the recipe to make it suit your tastes including of course Mexican-inspired. The original recipe called for soy beans, but I don't care too much for them so I've substituted pintos-usually; sometimes black beans or red beans. I think the two magic ingredients are the celery and the vinegar. Use for burritos, as a sandwich spread, in portabella mushroom burgers, bagel topping, chip dip, etc.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 17
Steps:
- Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
- Next add the celery and pepper if using and cook another 2 to 3 minutes.
- Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
- Place the cooked, warmed beans into a serving bowl.
- Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
- Adjust seasoning.
EASY PINTO BEAN "HUMMUS"
EatSimpleFood.com This easy and creamy pinto bean "hummus" recipe tastes delicious with dipped veggies or chips, with cream cheese, and salsa, or as a spread in sandwiches or wraps.
Provided by Beckie Hemmerling
Categories Dip
Time 10m
Yield 5
Number Of Ingredients 8
Steps:
- Add sea salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread, wraps, and veggies. Happy Eating! Beckie
Nutrition Facts : Calories 112 calories, Sugar 0.2 g, Sodium 467 mg, Fat 6.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 11.6 g, Fiber 0.2 g, Protein 3.8 g, Cholesterol 0 mg
PINTO BEAN SANDWICH SPREAD
I am newly vegetarian and I have discovered this concoction. It is very tasty on half a pita with sprouts, red pepper, fresh basil and some fat free cheese.
Provided by chefmopotts
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and drain the beans.
- Add spices.
- Mash with a potato masher or masher of your choice.
- Enjoy!
Nutrition Facts : Calories 154.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 7, Carbohydrate 28.2, Fiber 9.5, Sugar 0.9, Protein 9.9
QUICK WHITE BEAN SPREAD (VEGAN PâTé)
Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!
Provided by HurryTheFoodUp
Categories Appetizers Sides
Time 10m
Number Of Ingredients 12
Steps:
- Roughly chop the onion and garlic.
- Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
- Drain and rinse the beans and place them in the bowl.
- Juice the lemon.
- Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.
Nutrition Facts : ServingSize 325 g, Calories 327 kcal, Carbohydrate 42 g, Protein 13 g, Fat 16 g, SaturatedFat 2.3 g, Sodium 476 mg, Fiber 12 g, Sugar 2.9 g
PINTO BEAN SPREAD
This is a quick and easy spread/dip that's perfect for last minute company. Can be served with French bread, crostini, crudites, toast points, or crackers.
Provided by DHANO923
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, blend the pinto beans, cottage cheese, garlic, lemon juice, parsley, dill, butter, and seasoned salt until smooth. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 3.9 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 129.9 mg, Sugar 0.7 g
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