Layered Bean Dip

  • Active Time 15m
  • Total Time 2h 45m

Serves 10 as a first course

Save time in the preparation of this popular Mexican dip by cooking the beans one day ahead. Let them cool to room temperature, then cover and chill them overnight.

ingredients

  • 5 ounces dried black or red kidney beans
  • 64 ounces cold water
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 6 ounces shredded lettuce
  • 2 1/2 ounces sliced pitted black olives
  • 3 ripe avocados, peeled and pitted
  • 5 ounces fresh salsa
  • 4 ounces shredded cheddar or mild melting cheese
  • Fresh coriander or parsley sprigs
  • Corn chips

Companion recipe: South Western Bean and Corn Tacos

directions

Rinse the beans. In a 2-quart saucepan combine the beans and 32 ounces of the cold water. Bring to a boil; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit the simmering; soak beans in 32 ounces cold water in a covered 2-quart saucepan overnight.) Drain and rinse the beans. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.) Return the beans to the pan with 32 ounces fresh water. Add the onion. Bring to a boil; reduce heat. Cover and simmer for 1-1 1/2 hours, or till the beans are tender, stirring occasionally.

Drain the beans, if necessary; place in a blender container or food processor bowl. Add the salt, cumin, garlic and pepper. Cover and blend or process till smooth. Cool the bean mixture.

Line a platter with shredded lettuce. Spread or spoon the bean mixture onto the lettuce. Sprinkle olives over the beans. Mash the avocados; stir in 2 tablespoons of the salsa and spread the mixture over the olives. Spoon on the remaining salsa. Sprinkle with cheese. Garnish with coriander or parsley. Serve with corn chips.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 460

nutrition information per serving

210 calories; 14g total fat; 12mg cholesterol; 315mg sodium; 16g carbohydrates; 6g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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