Tex Mex Bean Dip

[Beth H]

Recently some of you were raving about a tex mex bean dip that was in a CL from this year. What issue was it in? I looked through the last few months' worth of issues and could not find a recipe with that name. Thanks!

[Shirley Panek]

I couldn't find the Tex-Mex dip in any of this year's issues either.

I do have 2 recipes (one from '97 and one from '98). If you need them, I'll be happy to post them.

Let me know.

[TraceyK]

This is the one, right?


Tex Mex Black Bean Dip

Guaranteed to enliven any gathering, this
piquant dip first appeared in our
November/December 1994 issue. Be sure to
keep a can of black beans in the pantry and
some reduced-fat Monterey Jack cheese in the
refrigerator at all times. That way you'll have a
warm, spicy welcome for whomever drops in.

1 (15-ounce) can black beans, drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat
Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

1.Place beans in a bowl; partially mash
until chunky. Set aside.
2.Heat oil in a medium nonstick skillet
over medium heat. Add onion and garlic,
and saute 4 minutes or until tender. Add
beans, tomato, picante sauce, cumin, and
chili powder; cook 5 minutes or until
thick, stirring constantly. Remove from
heat; add cheese, cilantro, and lime
juice, stirring well. Serve warm or at
room temperature with fat-free corn or
flour tortilla chips. Yield: 1-2/3 cups
(serving size: 2 tablespoons).

CALORIES 42 (21% from fat); FAT 1g (sat
0.4g, mono 0.2g, poly 0.2g); PROTEIN 2.6g;
CARB 6.2g; FIBER 1g; CHOL 2mg; IRON
0.6mg; SODIUM 136mg; CALC 30mg

[MCJiGS]

Or is this the one? They were talking about this a few issues ago and I couldn't find it anywhere. Finally I e-mailed cooking light and they sent me this. Aren't they great? Happy cooking, ~mary~

Hot Bean-and-Cheese Dip
January/February 2000 p155

INGREDIENTS:

1 (14.5 ounce) can diced tomatoes, drained and divided

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

1 (16 ounce) can pinto beans, rinsed and drained

1 (16 ounce) can fat-free refried beans

1 (4.5 ounce) can chopped green chiles, drained

Cooking Spray

3/4 cup (3 ounces) shredded sharp cheddar cheese


INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through
chiles). Spoon tomato mixture into a 1-1/2-quart casserole dish coated with
cooking spray. Top with cheese. Bake at 350 degrees for 20 minutes or until
cheese is melted. Top with remaining tomatoes. Yield: 4-1/2 cups (serving
size: 1/4 cup).


NUTRITIONAL INFORMATION:

CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g); PROTEIN
3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 309mg; CALC 56mg

[Beth H]

Both of those dips sound delicious -- thanks for the input. Beth

[BethH]

I just wanted to say hello! I'm a Beth H. too!

[Shirley Panek]

Here's another one for you:* Exported from MasterCook *

Tex-Mex Black Bean Dip

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Appetizers International
June '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves -- minced
1/2 cup diced tomato
1/3 cup bottled picante sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can black beans -- drained
1/4 cup (1 ounce) shredded reduced-fat Monterey
Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature.

Serving Size: 2 tablespoons

Cuisine:
"Mexican"
Source:
"Cooking Light, June 1998, p.100"
Copyright:
"© Cooking Light"
Yield:
"1 2/3 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 55 Calories (kcal); 1g Total Fat; (12% calories from fat); 4g Protein; 9g Carbohydrate; 1mg Cholesterol; 58mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Seattle reader David Maddux said of this dish, "Now here's a reason to live."

Serve with homemade flour tortilla chips (cut flour tortillas into wedges, and toast in the oven at 350º for 8 to 10 minutes or until browned).
Nutr. Assoc. : 0 0 620 0 1114 0 0 157 26424 0 0

[MCJiGS]

Yum, pass me the chips we're gonna have a bake off this weekend.~mary~

[Beth]

I have a recipe for a black bean salsa that I have served as a condiment and as a dip with chips. I don't have it typed up, but I'll post it if you're interested in an uncooked, salsa type dip.

[shoyski]

Beth, I would love the black bean salsa dip. I am the biggest fan of black beans and try to incorporate them in cooking and eating as much as possible. Thanks!

[Beth]

Here it is:
Black Bean Salsa

2 cans (15 oz) black beans, drained
1/3 cup diced red bell pepper
1 /4 cup finely chopped purple onion
1/4 cup diceed unpeeled cucumber
2 T diced celery
2 T finely diced jalepeno pepper
1 T chopped fresh basil
2 T olive oil
2 T tomato juice
2 T red wine vinegar
1 T fresh lemon juice
1 1/2 tsp chopped fresh thyme
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp fresh ground pepper
1 clove garlic, crushed

Combine all ingredients in a bowl and stir well. Cover and chill at least 30 minutes. Can be made 1-2 days in advance.