Smashed Bean Dip Recipes

Steps:

• Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
• Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).

Steps:

• saute chopped onion in hot olive oil in a pan over medium high heat for 5 minutes, or until onion is tender.
• Add minced garlic, and saute for 1 minute.
• Stir in tomato sauce and remaining ingredients.
• Bring to a boil, reduce heat, and simmer for 8 minutes.
• Mash bean mixture with a potato mashed until thickened, leaving some of the beans whole.

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
• Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

Steps:

• Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
• Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.