Favorite Recipes of Maverick Swaniel Harrienger

{June 29, 2013}   Mexican Bean Dip (The New American Heart Association Cookbook: 25th Anniversary Edition [2001])

2 teaspoons low-sodium beef bouillon granules

.25 cup hot water

15.25 ounce can no salt added kidney beans, drained

.5 cup no salt added tomato sauce

.5 cup chopped yellow onion

.25 cup chopped green bell pepper

2 minced medium garlic cloves

2 tablespoons plus 1.5 teaspoons fresh lime juice

.25 teaspoon cayenne

1 tablespoon extra virgin olive oil

Put bouillon granules in a cup or small bowl.  Pour water over granules, stirring to dissolve.  Pour into a food processor or blender.  Add remaining ingredients (except oil); puree.

To serve at room temperature:  Stir in olive oil.

To serve warm:  Put dip in a small saucepan and heat over medium heat for 5-6 m, stirring frequently.  Remove from heat and stir in olive oil.


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