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mexican bean dip
at recipeseasy.com
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MEXICAN BEAN DIP
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Yield: 24 Servings
1/3 c Butter or margarine
3/4 c Sugar
1 Egg
2 c Unseasoned pinto bean puree*
2 ts Vanilla extract
1 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice
2 c Peeled and diced apple
1 c Raisins
1/2 c Chopped nuts
1 1/2 c Icing sugar (optional)
Milk or fruit juice
"Mexican meals don't usually include cake, but this one--made with
bean puree and lots of fruit and spices--would fit right in with
Mexican food!" Jean's Beans by Jean Hoare page 112.
BEAN PUREE Start with 1 cup of dried beans or a bit more if using
large white limas and you plan to take off the skins. Extra bean
puree may be frozen-it looks like mashed potato. Quick Soak - Wash
beans, use 3 cups of cold water for each cup of beans and bring
slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover
and let stand for 1 hour. Drain off soaking water.
Cover with fresh cold water, bring to a boil for 10 min, reduce heat
and simmer about 30 min until tender. Drain. Remove lima bean skins
and discard any hard beans. Grind through a foodmill, puree in a
blender or food processor. You may have to add a bit of liquid saved
from the cooking process to get the mixture moving. Force the puree
through a sieve about 1/4 cup at a time if you want a very smooth
puree. Puree only keeps a day or two in fridge so freeze any that you
are not going to use for the recipe.
Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch
rectangular pan.
Cream butter with sugar. Add egg and beat well. Blend in bean puree
and vanilla. In a separate bowl, combine flour, baking soda, salt,
and spices. Mix with the apple, raisins, and nuts. Add dry
ingredients and fruit to creamed mixture and blend well. Pour batter
into prepared pan and bake 35-45 min or until cake tests done when
tried with a toothpick.
Mix icing sugar with enough milk or fruit juice to make a thin glaze;
drizzle over the still-warm cake. Keep in the refrigerator.
(My notes - I would make this again but leave off the glaze as it is
quite sweet.) Shared by Elizabeth Rodier, reposted Nov 93.
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MEXICAN PINTO BEAN DIP
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Yield: 8 Servings
1/4 c Sugar
1/4 c Rum
1 Pineapple
4 tb Butter
Custard sauce:
1/2 c Sugar
2 tb Cornstarch
2 c Milk
1/4 ts Salt
3 Egg yolks beaten
1 ts Vanilla
Mix sugar and rum. Slice horizontal wedge from pineapple.Lift top and
remove fruit carefully cutting into small chunks. add sugar and rum to
fruit. Return fruit to pineapple. Top with butter and cover entire
pineapple with foil. Place on baking sheet. bake 350 for 20 minutes.
Serve warm with chilled custard sauce. For sauce: combine sugar
cornstarch, milk and salt in saucepan. Cook over low heat until
smooth and thick ( 15 mins ). add small amount of cooked custard to
egg yolks; mix and pour into remaining custard over heat. Cook
several minutes longer.Remove from heat . add vanilla and chill. ~---
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HOT MEXICAN BEAN DIP
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Yield: 1 Servings
1 lg Heinz Catsup (Family Size)
1 Bottle water (Worcester)
1 ts Coleman's dry mustard
2 1/2 tb Chili powder (or MORE)
1 tb Worcester sauce
Tabasco sauce...LOTS of it
1 ts Cayenne pepper (or more)
Salt & Pepper
Mix all ingredients together in a pan large enough to hold both the
sauce and the hot meat balls. Add cooked meat balls using the Hot
Meat Balls recipe.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl
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Mexican Bean Dip
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Yield: 1
1 (8 oz) package cream
-cheese, softened
1/2 Jar thick and chunky
-picante sauce
1/2 Jar dried beef, chopped
8 -10 flour tortilla shells
1 c Cheese, grated
-Paprika
Mix cream cheese, picante sauce and dried beef until creamy. (You may chop
the dried beef in a food processor, then add the other two ingredients and
mix.) Place one tortilla shell on serving dish and spread with a layer of
the mixture. Repeat this process until you have a stack of 8 to 10
tortilla shells with cream cheese layers between. Cover with plastic wrap
and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated
cheese and paprika. If desired, serve with sour cream, guacamole, or extra
picante sauce on the side. The grated cheese can also be added to the cream
cheese mixture rather than sprinkled on top.
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Mexican Pinto Bean Dip
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Yield: 6 servings
1/2 c Raisins 1/4 c Dark Brown Sugar
1 tb Brandy 1 t Cinnamon; Ground
2 c Cream Cheese; Softened 1/2 c Mini Chocolate Chips
1/2 c Whipping Cream 1 x Cinnamon; Ground
1/2 t Vanilla Extract
----GARNISH------------------
--------------- Mix the raisins and brandy (making sure all the
raisins are coated) and let soak for 15 minutes. In another bowl,
beat the cream cheese and whipping cream until well blended and
smooth. Add the vanilla, mixing well. Blend in the brown sugar and
cinnamon. Mix in the "slushed" raisins and chocolate chips, blending
well. Garnish with a light dusting of cinnamon. Serve at room
temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham
Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound
Cake Cubes
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Hot Mexican Bean Dip
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Yield: 1 servings
1 sm Chopped onion
1/2 Chopped green pepper
3 tb Butter
1/2 c Catsup
1 tb Worcestershire sauce
1/4 ts Bottled hot sauce
1 cn Clams
1/4 c Grated cheddar cheese
Crackers or tortilla chips
Use 1 can drained chopped or minced clams. Melt butter in skillet;
saute peppers and onions until tender, not browned. Add catsup,
worcestershire sauce, hot sauce, and clams. Heat until boiling,
stirring constantly. Add cheese and stir until melted. Serve warm at
room temperature with tortilla chips or crackers.
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Mexican Bean Dip
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Yield: 1 servings
6 oz Cream Cheese, Softened 2 fl Anchovy Fillets *
1/4 c Butter, Softened 1 Shallot, Minced
1 ts Sweet Paprika 1/2 ts Caraway Seeds
1 ts Capers, Drained Crackers Or Toast Points
* Anchovies should be drained and dried.
------------------
~-- In a bowl, cream together the cream cheese, and butter. Add
paprika, capers, anchovies, shallot, caraway seeds, and salt and
pepper to taste. Combine mixture well. Pack into a crock and chill,
covered for 1 day to meld flavors. Serve cheese with crackers or
toast points.
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Mexican Pinto Bean Dip
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Yield: 6 servings
1/2 c Raisins 1/4 c Dark Brown Sugar
1 tb Brandy 1 ts Cinnamon; Ground
2 c Cream Cheese; Softened 1/2 c Mini Chocolate Chips
1/2 c Whipping Cream 1 x Cinnamon; Ground
1/2 ts Vanilla Extract
----GARNISH--------
Mix the raisins and brandy (making sure all the raisins are coated) and
let soak for 15 minutes. In another bowl, beat the cream cheese and
whipping cream until well blended and smooth. Add the vanilla, mixing
well. Blend in the brown sugar and cinnamon. Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with a light dusting
of cinnamon. Serve at room temperature.
Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes
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Mexican Bean Dip
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Yield: 1 servings
6 oz Cream Cheese, Softened 2 fl Anchovy Fillets *
1/4 c Butter, Softened 1 Shallot, Minced
1 ts Sweet Paprika 1/2 ts Caraway Seeds
1 ts Capers, Drained Crackers Or Toast Points
* Anchovies should be drained and dried.
------------------ ~--
In a bowl, cream together the cream cheese, and butter. Add paprika,
capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill, covered for 1 day to
meld flavors. Serve cheese with crackers or toast points.
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Hot Mexican Bean Dip
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Yield: 4 Servings
26 oz Spaghetti sauce; divided
1/2 c Fresh bread crumbs
1 sm Onion; finely chopped
1/4 c Grated Parmesan or Romano
-cheese
1 Egg
1 ts Dried parsley flakes
1 ts Garlic powder
1 lb Ground beef
4 Italian sandwich rolls
Preheat the oven to 350F. In a large bowl, combine 1/3 cup of the spaghetti
sauce, the bread crumbs, onion, cheese, egg, parsley, and garlic powder;
mix well. Add the ground beef to the mixture; mix well. Shape into about
sixteen 2-inch meatballs and arrange in a 9" x 13" baking pan. Bake for 20
minutes. Remove from the oven and drain the liquid. Pour the remaining
sauce over the meatballs and return to the oven for 10 to 15 minutes more,
or until hot and fully cooked. Serve on the sandwich rolls.
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