I was just talking to a coworker this week about how much I adore beans. I could eat them any time of day for days on end. I especially love cold bean dishes, and am always trying new variations of bean dips.
Thankfully, AJ, who is a contributor to one of the vegetarian lists I belong to, shared her delicious recipe for her Hot and Spicy 3-Bean Dip. I switched it up just a tad based on what I had on hand, and ended up with the most delicious bean dip I've ever had.
With summer coming, you'll want to have plenty of quick recipes just like this to take to cookouts and get-togethers. This would be fantastic with chips, crackers, or even rolled up in tortillas or large lettuce leaves.
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
2 tbsp tomato paste
2 cloves garlic
1/2 c minced onion
1/2 c minced green or red bell pepper
1/4 c fresh cilantro, minced
1/2 tsp cayenne pepper, or to taste
1/4 tsp chili powder
1/4 tsp cumin
3 tbsp lime juice
Salt and pepper to taste
You can either place all ingredients in a food processor, and blend until smooth. I personally like more texture, so I simply mashed the beans with a potato masher, and then added the rest of the ingredients.
Allow to chill in the refrigerator for an hour or so for flavors to make friends.