Fajita Bean Dip
Bean dips are so underrated it’s ridiculous, except for hummus. Chickpeas aren’t the only beans out there that can turn into a delicious spread. When I was taking my health-supportive program in culinary school, I was taught how to make ten different bean dips, and thought they were absolutely genius. This bean dip is rich in fiber and protein with a beautiful red color from cooked red bell pepper.
Tools You’ll Need:
- Food processor
- Skillet
- Rubber spatula
- Chef knife
- Cutting board
Bean Selection
I used canned beans, but soaking dry beans overnight is healthier (less sodium) and more sustainable. Be careful from cans that have sea salt. Unseasoned canned beans are ideal for taste control.
Having Fun with it
Since beans are common in Mexican cuisine, I’ve created this recipe based on Mexican flavors such as blending in fajita style sliced bell pepper and onion and garnished with cilantro. Pinto and Great Northern beans are perfect since the colors are neutral, allowing the red bell pepper to have some spotlight too.
Fajita Bean Dip
Equipment
- Food processor
- Skillet
- Chef Knife
- Rubber Spatula
- Large strainer
- Cutting Board
Ingredients
- 1 15.5 oz Kidney beans canned
- 1 15.5 oz Great northern beans canned
- 1 medium Red bell pepper sliced
- 1/2 medium Yellow onion sliced
- 2 cloves Garlic sliced
- 1 whole lemon Lemon juice
- 1/4 cup Olive oil
- to taste Salt and pepper
- sprigs Cilantro for garnish
Instructions
- Oil up skillet by two tablespoons and set to medium heat. Sautee bell pepper, onion, and garlic, seasoning with a pinch of salt and pepper. Cook until caramelized and take off the heat.
- Open and strain both cans of beans, giving them a quick rinse. Add into food processor along with the cooked vegetables, lemon juice, rest of the olive oil, and seasoning to taste. Blend until smooth and adjust seasonings if needed.