Bean and Jalapeno Dip
This is inspired by my guilty pleasure; Taco Bell! This is great as a dip but also a condiment. Feel free to use this in place of margarine or butter on a sandwich or wrap. It’s also amazing with veggies and pita chips.
Makes about 2 Cups
540 ml/19 oz can of Romano Beans
5 Slices of jarred (pickled) jalapeno peppers
2 tbsp of the liquid/brine from the jalapeno peppers
½ tsp salt
¼ tsp sugar
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
Combine all ingredients in a food processor and pulse to combine (or use a blender or an immersion blender); you want everything mixed and completely smooth.
Taste and adjust seasoning.
Notes:
- Traditionally this bean dip calls for Pinto beans but I couldn’t find any and when I googled it, Romano and Pinto beans look virtually identical.
Bean and Jalapeno Dip
This is inspired by my guilty pleasure; Taco Bell! This is great as a dip but also a condiment. Feel free to use this in place of margarine or butter on a sandwich or wrap. It’s also amazing with veggies and pita chips.
Servings 2 cups
Prep Time 5 minutes
Ingredients
- 540 ml can of Romano Beans (19 oz)
- 5 Slices of jarred (pickled) jalapeno peppers
- 2 tbsp of the liquid/brine from the jalapeno peppers
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Paprika
- 1/4 tsp pepper
Instructions
- Combine all ingredients in a food processor and pulse to combine (or use a blender or an immersion blender); you want everything mixed and completely smooth.
- Taste and adjust seasoning.
Recipe Notes
- Traditionally this bean dip calls for Pinto beans but I couldn’t find any and when I googled it, Romano and Pinto beans look virtually identical.