Bean And Banana Dip Recipes

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

Steps:

• Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
• Preheat oven to 425°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

Steps:

• In a large saucepan, sauté the sausage over medium-high for 5 minutes, stirring constantly to prevent sticking and break up the meat.
• Add onion and continue to sauté until onion is soft.
• Reduce heat to medium and add garlic, chiles, tomato sauce and cook for 5 more minutes.
• Add beans and bananas and enough bean liquid to make a thick dip consistency.
• Mash beans slightly with a spoon or potato masher and mix well.
• Cover and cook over low heat for 5 minutes.
• Serve warm with tortilla chips.

Steps:

• Preheat oven to 350 degrees F. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Put mixture in an 8 by 8-inch glass dish. Sprinkle with cheese. Bake for 20 minutes until cheese is melted. Serve with tortilla chips.

Steps:

• 1. Sautee the onions in the oil until golden.
• 2. Add sea salt, ginger, garlic and chili powder and cook for 1 minute.
• 3. Add bananas, black beans, vinegar and water. Simmer for 5 minutes.
• 4. Remove from heat. Let cool and add cilantro.

Steps:

• Heat all ingredients together over medium heat till cheese is melted.
• Serve warm with Frito corn chips for dipping.
• YUM!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter and oil in a very large skillet over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add ground beef and chili powder; cook and stir until browned and crumbly, 5 to 7 minutes.
• Add salad dressing and salsa and bring to a boil. Add beans and stir until smooth. Pour into a baking dish or foil pan.
• Bake in the preheated oven, stirring every 15 minutes, until hot, about 1 hour. Sprinkle cheese on top if desired and cook until melted, about 15 more minutes. Serve warm.

Steps:

• Mix tomatoes, avocado, green onions, black beans, corn, vinegar, oil, and hot pepper sauce together in a bowl. Chill in the refrigerator for 1 hour.

Steps:

• Drain and rinse beans. Tip into a food processor with feta, lemon juice and garlic, and whizz until smooth. Add dill, mint or chives, and season with pepper.

Steps:

• Add bananas, chickpeas, honey, vanilla, and cinnamon to a food processor and blend until smooth.
• Top with walnuts and serve with your favorite fruit or dipping snack.
• Enjoy!

Steps:

• In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan.
• Add banana slices to pan and cook for 1 minute. Add curry powder and cook for 1 minute, stirring banana and onion together.
• Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half.
• Remove from heat; stir in jam.
• Transfer to food processor or blender; process until smooth.
• Add sour cream, mayonnaise, salt, and pepper to taste; process just until combined.
• (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.).

Steps:

• Mix together the re-fried beans and taco seasoning and spread evenly in a 9" x 13" baking dish (or similarly sized serving dish).
• Mix together the sour cream and cream cheese and spread over-top beans.
• Add the next layers: pico de gallo, shredded lettuce & cheese.
• Garnish the dish with chopped green onion and bell pepper and serve with a large bowl of chips.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Stir sour cream and soup together in a 9-inch square baking dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese has melted, about 10 minutes.

Steps:

• Combine sour cream, Cheddar cheese, black beans, 1/4 teaspoon parsley, paprika, chili powder, onion powder, garlic powder, pepper flakes, and pepper in a bowl; gently fold together so black beans aren't crushed. Sprinkle with more parsley, if desired.
• Keep refrigerated until ready to serve. Keep chilled while serving.