Tex-Mex bean dip for tacos
A great starter, side-dish or mezze, this dip is great for dipping tortilla chips or strips of raw vegetables.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 400g can pinto beans or flageolet beans, rinsed and drained
- 6 pickled jalapeño slices
- 1 tablespoon of the vinegar from the jar of pickled jalapeño slices
- ½ teaspoon fine sea salt
- ½ teaspoon sugar
- ¼ teaspoons paprika powder (un-smoked)
- ¼ teaspoons onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chilli powder
Method
- Add all of the ingredients to a food processor with a metal blade
- Blend until smooth
- Chill for 1 hour before serving
Serving suggestions
Serve as a dip to accompany tortilla chips or raw vegetables.
Chef's notes
Almost any cooked canned beans would do for this recipe, apart from baked beans, that is! I used borlotti beans.
Go easy adding the vinegar, too much vinegar is too much!
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