Habas Mexicanas Mexican Bean Dip Food
SOPA DE HABAS (CREAMY FAVA BEAN SOUP)
Sopa de habas is the ideal creamy soup to make on a cold and rainy day. It's a very filling and hearty soup that fills your kitchen with Mexican spices and aromas.
Provided by Mely Martínez
Categories Soups
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute.
- Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices.
- While the tomatoes are cooking, place fava beans in the blender with the warm water and Knorr Chicken bullion, and process until smooth.
- Pour this mixture into the saucepan and stir in the nopales. Season with salt and pepper and cook for about 5 minutes, until all the flavors have blended.
- Serve in bowls and garnish with chopped cilantro or parsley. We like to have some freshly oven-toasted multigrain bread on the side to dip into this creamy soup. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 188 kcal, Carbohydrate 32 g, Protein 11 g, Fat 2 g, SaturatedFat 1 g, Sodium 200 mg, Fiber 9 g, Sugar 6 g
HABAS MEXICANAS (MEXICAN BEAN DIP)
Make and share this Habas Mexicanas (Mexican Bean Dip) recipe from Food.com.
Provided by JelsMom
Categories Beans
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook & drain meat.
- Add all other ingredients & mix well. Cheddar cheese will melt in.
- Serve with pita chips or tortilla chips.
Nutrition Facts : Calories 84.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 34.2, Sodium 456.2, Carbohydrate 2.1, Fiber 0.4, Sugar 0.6, Protein 13.4
WARM MEXICAN BEAN DIP WITH TORTILLA CHIPS
A quick and easy party dip which is superhealthy, freezable and counts towards your five-a-day - what more could you want?
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 10
Steps:
- Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
- Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.
Nutrition Facts : Calories 144 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.76 milligram of sodium
HOT MEXICAN BEAN DIP
Warm, spicy bean dip that will be a hit with everyone!
Provided by Drubee
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
- Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 18.1 g, Cholesterol 67.3 mg, Fat 22.3 g, Fiber 4.6 g, Protein 13.1 g, SaturatedFat 14.3 g, Sodium 798.7 mg, Sugar 0.9 g
MEXICAN BEAN DIP
Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!
Provided by Betty
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
- Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
- Cook in the preheated oven 10 minutes, or until the cheese has melted.
Nutrition Facts : Calories 223 calories, Carbohydrate 12.8 g, Cholesterol 41.5 mg, Fat 13.8 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 793.1 mg, Sugar 3.3 g
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MEXICAN FAVA BEAN SOUP (SOPA DE HABAS) « DORA'S TABLE
From dorastable.com
4.8/5 (4)Total Time 13 hrs 15 minsCategory SoupCalories 236 per serving
- The following day, place fava beans in a large pot and cover with water. Add cilantro sprigs and half onion. Bring to a simmer and let cook for 50 min. to an hour or until fava beans are soft and falling apart. (Or cook in instant pot set to manual, high pressure for 20 min.)
- While the fava beans are cooking, set a large sauté pan to medium heat. Add ¼ cup of water and add diced onions. Let onion cook for 3-4 minutes until tender and translucent.
- Add minced garlic and jalapeño and let cook for 2 more minutes. If onion begins to stick add a little more water or veg stock to the pan.
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