refried bean dip
This recipe is from Rachael Ray.
No Image
prep time
20 Min
cook time
5 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 - jalapenos, fresh
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- - kosher salt
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon coriander, ground
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sweet paprika
- 15 ounces can spicy vegetarian refried beans
How To Make refried bean dip
-
Step 1In a medium skillet, heat the olive oil over medium heat. Add the jalapeno, onion, garlic and salt and stir a few minutes to soften the onion.
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Step 2Add the cumin, coriander , cayenne and paprika and stir until fragrant. Add 1 cup of water and bring to a boil.
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Step 3Transfer to a food processor, add the beans, and puree into a smooth dip. (Make-ahead: Let cool and refrigerate.) (Night of: Return the bean dip to room temp.) Serve with tortilla chips
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