Brendas Bean Dip Food

BRENDA'S BAKED BEANS

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 3-qt. slow cooker. Stir in water, brown sugar, onion, apple juice, bacon, maple syrup, mustard and cinnamon. Cook, covered, on low 10-12 hours or until beans are tender. Stir in salt.

HERBY BUTTER BEAN DIP

Steps:

• Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
• Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.

RUTHANN'S BEEFY BEAN DIP

Steps:

• In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
• Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

BRENDA'S BEAN DIP

Steps:

• Mix sour cream and onion soup mix.
• Mix together all ingredients and 1/2 of cheese.
• Put inot a medium baking dish that can be covered.
• Bake at 350° for 45 minutes.
• Uncover and put the remaining cheese on top and bake for an additional 10 - 15 minutes.

BOB BOONE'S BEAN DIP

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.

CAFé BRENDA BLACK BEAN VEGETABLE CHILI

Steps:

• Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid.
• In a large skillet, sauté the onion in the oil until soft. Add the garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and jalapeño peppers; sauté 3 to 5 minutes longer.
• Combine the sautéed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally.
• As the chili simmers, place the pumpkin seeds in a sauté pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool.
• Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired.

BEEF AND BEAN DIP

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.

BRENDA'S DISAPEARING BEAN DIP

Steps:

• mix everything together in a large bowl.
• heat in microwave for 2 minutes.
• stir and heat for 4 minutes more or until cheese is well melted.