Refried bean dip

Refried bean dip

By
From
Encyclopedia of Food and Cookery
Makes
750 g

A dipping version of Mexican refried beans.

Ingredients

Quantity Ingredient
2 x 310 g tins red kidney beans
1 onion, finely chopped
1 clove garlic, crushed
1 small red chilli, seeded and chopped
or 1 teaspoon mexican chilli powder, (or to taste)
4 tablespoons bacon dripping or oil
125g cheese, grated
salt

Method

  1. Drain beans, reserving liquid. Gently fry onion, garlic and chilli or chilli powder in fat until onion is soft. Add beans a little at a time, mashing them into mixture. Add 125 ml bean liquid, mix well and stir in cheese.
  2. Remove from heat as soon as cheese melts. Taste and add a little salt if necessary. Serve hot with corn chips or crackers. If mixture gets too stiff for dipping, add a little more hot bean liquid or water.
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