1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 t Lemon Juice 1 tb Cumin; Ground 1 t Hot Sauce 1 tb Coriander; Ground Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers
How To make Chunky Kidney Bean Dip's Videos
Ultimate Refried Beans - How to Make Refried Beans for Nachos & Burritos
Learn how to make the Ultimate Refried Beans! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Refried Beans recipe.
The Frito-Lay® Flavor Kitchen™ Southwest Black Bean Dip
Visit the Frito-Lay® Flavor Kitchen™ with Chef Stephen Kalil, Laura McIntosh and special guest Chef Mark Haugen.
For complete recipe, please visit:
Ingredients:
1 - 9 oz. Can FRITOS® Southwest Enchilada Black Bean Dip
1 Jar TOSTITOS® All Natural Chunky Salsa - Hot
12 ea. 16-20 count Shrimp, poached, and cut into 3 pieces
2 Tablespoon Cilantro, coarsely chopped
6 oz. Fresh Goat's Cheese, crumbled
2 oz. Jack Cheese, grated
½ Cup Green Onion, sliced
1 Bag FRITOS® SCOOPS!® Corn Chips
Instructions:
- Preheat oven to 350 degrees. In an oven-proof casserole dish, mix FRITOS® Southwest Enchilada Black Bean Dip together with ½ Cup TOSTITOS® All Natural Chunky Salsa, shrimp and cilantro.
- Sprinkle with Goat's Cheese and Jack Cheese.
- Bake at 350 degrees for 15-20 minutes.
- Garnish with green onions. Serve with FRITOS® SCOOPS!® Corn Chips and remaining salsa on the side.
Cannellini Bean & Rosemary Dip
Cannellini Bean & Rosemary Dip. Part of the series: Dip Recipes. Cannellini bean dip is as fun to make as it is to eat. Learn how to make cannellini bean dip with help from a business owner and published cook book author in this free video clip. Read more:
The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
Getcha Some APC BBQ Rubs Here:
Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes 5 serrano peppers A handful cilantro ¼-⅓ Onion 1 Can crushed tomatoes 3 Canned Chipotle Peppers in Adobo Sauce
Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
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Make these quick easy refried beans in 10 minutes. This easy recipe shows you how to make refried beans from canned beans. You can make this from any canned beans you have in your pantry.
Ingredients: 1 tsp oil 1/2 chopped onion 1-2 chopped jalapeño peppers 1 tsp oregano 1 tsp cumin 1/2 tsp salt if needed 2 cans of pinto, red, kidney or chili beans of your choice.
Add oil to a hot pan and quickly sauté the onions and jalapeños. Add oregano and cumin, then add two cans of beans with their liquid. Mash well with a potato masher and cook for about 5-10 minutes constantly stirring until they are at your desired consistency. They thicken more on cooling, so don't cook them too dry.
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