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.