Brendas Disapearing Bean Dip Recipes

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BRENDA'S BEAN DIP



Brenda's Bean Dip image

Given to me by a friend. This is so good! Not sure of the size of the can of beans but it is the regular size can. Same on the onion soup mix but it is just 1 envelope!

Provided by TansGram

Categories     Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 (15 1/2 ounce) can refried beans
8 ounces sour cream
1 (1 ounce) envelope onion soup mix
1 small onion, diced
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 lb cheddar cheese, grated and divided

Steps:

  • Mix sour cream and onion soup mix.
  • Mix together all ingredients and 1/2 of cheese.
  • Put inot a medium baking dish that can be covered.
  • Bake at 350° for 45 minutes.
  • Uncover and put the remaining cheese on top and bake for an additional 10 - 15 minutes.

Nutrition Facts : Calories 472.4, Fat 34, SaturatedFat 20.9, Cholesterol 100.2, Sodium 1620.6, Carbohydrate 18.4, Fiber 4.8, Sugar 2.9, Protein 24.4

GAME DAY BLACK BEAN DIP



Game Day Black Bean Dip image

This blended black bean dip is packed full of flavor. Open a bag of chips on game day and watch them disappear like magic.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 20m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
¼ cup chopped red onion
1 jalapeno, seeded and chopped
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
2 (15 ounce) cans black beans, drained and reserving 1/4 cup liquid
2 tablespoons lime juice
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 bunch chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a skillet over medium heat. Add onion, jalapeno, and garlic. Cook until onion is soft and translucent, about 5 minutes, stirring often to prevent garlic from burning. Add cumin, chili powder, salt, and cayenne pepper and cook 5 minutes more. Remove from heat and let cool slightly.
  • Transfer onion mixture to a blender. Add black beans, reserved 1/4 cup liquid, lime juice, tomato paste, and vinegar and blend until smooth. Transfer to a serving bowl and garnish with cilantro.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 20 g, Fat 2.2 g, Fiber 8 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 738.3 mg, Sugar 1 g

CAFé BRENDA BLACK BEAN VEGETABLE CHILI



Café Brenda Black Bean Vegetable Chili image

Provided by Jane Stern

Categories     Soup/Stew     Bean     Herb     Onion     Super Bowl     Celery     Carrot     Winter     Jalapeño     Seed

Yield Serves 8 to 10

Number Of Ingredients 21

2 1/2 cups dried black beans
1 large onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 large carrots, diced
2 ribs celery, chopped
1 red bell pepper, seeded and chopped
2 to 3 jalapeño peppers, seeded and minced
1 tablespoon minced fresh marjoram or 1 teaspoon dried
1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon crushed coriander seeds
1 1/2 teaspoons salt
juice of 1/2 lemon
1 ounce unsweetened chocolate
1 cup raw pumpkin seeds
soy sauce
sour cream, optional
1 1/2 cups grated Cheddar cheese, optional

Steps:

  • Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid.
  • In a large skillet, sauté the onion in the oil until soft. Add the garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and jalapeño peppers; sauté 3 to 5 minutes longer.
  • Combine the sautéed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally.
  • As the chili simmers, place the pumpkin seeds in a sauté pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool.
  • Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired.

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