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Lisa on goodhumblefoodie.com

Fajita Bean Dip

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 quart
Course: Appetizer, Snack
Cuisine: Healthy, Mexican, Plant-based, Snack
Ingredients Equipment Method

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

Equipment

  • Food processor
  • Skillet
  • Chef Knife
  • Rubber Spatula
  • Large strainer
  • Cutting Board

Method
 

  1. 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.
  2. 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.