Warm Bean Dip

This dip is great with fresh veggies, tortilla chips or as a filling for a burrito. Perfect for when fresh tomatoes are available, but canned tomatoes will work well.

Ingredients
1 tbsp. olive oil
2 large cloves garlic, minced
2 jalapeños, seeded and chopped
1/2 cup chopped vidalia onion
2 large tomatoes, chopped or 14 oz can
2 cups Great Northern Bean, or one 14 oz can
1/2 tsp real salt
1/2 tsp freshly ground pepper
1/2 tsp cumin
6 fresh basil leaves, or 1/2 tsp dried
6 fresh mint leaves or cilantro
2 tbsp. fresh lime juice

Directions

Heat oil in a saucepan over medium low heat (do not let it smoke). Add the tomatoes, onion, jalapeños, garlic, cumin, salt and pepper until very soft (about 8-10 minutes).
Stir in beans and 1/2 cup water.

Simmer for 15 minutes until thickened. Remove from heat and add herbs. Place in a food processor or VitaMix blender and process on low until thick and blended.

Serve warm.                                                                                Julia Rae Parsell

2 thoughts on “Warm Bean Dip

  1. Julia,

    I typically add the jalapeño seeds to whatever I am putting them in (guacamole, salads, etc) as they add a kick of spiciness to the dish.

    Do you recommend this as you state that you remove the seeds?

    This dip sounds good with chips and guacamole 🙂

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