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Bean Dip (Kidney)

Bean Dip (Kidney)

Here’s a great appetizer that’s easy to whip up anytime.

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Servings
1/3 Cup
Calories Cholesterol Sat Fat Carbs
151 0mg 1g 25g
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
  • 2 Tbsp olive oil
  • 1 yellow onion finely chopped
  • 1 jalapeno pepper diced
  • 3 garlic cloves minced
  • 24 oz kidney beans canned, drained (liquid reserved)
  • 6 oz salsa
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
  • 2 Tbsp olive oil
  • 1 yellow onion finely chopped
  • 1 jalapeno pepper diced
  • 3 garlic cloves minced
  • 24 oz kidney beans canned, drained (liquid reserved)
  • 6 oz salsa
Servings
1/3 Cup
Calories Cholesterol Sat Fat Carbs
151 0mg 1g 25g
Recipe Chef Pamela Kurp
Instructions
  1. In a medium pan, heat the olive oil. Saute the onion, jalapeno pepper, and garlic for approximately 10 minutes until the vegetables are tender.
    In a medium pan, heat the olive oil. Saute the onion, jalapeno pepper, and garlic for approximately 10 minutes until the vegetables are tender.
  2. Add the drained kidney beans and salsa to the mixture; cover and simmer for approximately 20 minutes or until the beans are soft.
    Add the drained kidney beans and salsa to the mixture; cover and simmer for approximately 20 minutes or until the beans are soft.
  3. Using a fork or potato masher, mash the bean mixture; add enough of the reserved bean juice to reach the desired consistency.
    Using a fork or potato masher, mash the bean mixture; add enough of the reserved bean juice to reach the desired consistency.
Recipe Notes

Serve with tortilla chips or vegetables.

Cover and store for up to one week in the refrigerator.

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