Bean Dip (Kidney)
Bean Dip (Kidney)
Here’s a great appetizer that’s easy to whip up anytime.
  • CourseAppetizers
  • CuisineMexican
  • DietVegan
# of Servings 6
Serving Size 1/3 Cup
Prep Time Cook Time
10minutes 20minutes
Bean Dip (Kidney)
Bean Dip (Kidney)
Here’s a great appetizer that’s easy to whip up anytime.
  • CourseAppetizers
  • CuisineMexican
  • DietVegan
# of Servings 6
Serving Size 1/3 Cup
Prep Time Cook Time
10minutes 20minutes
Ingredients
  • 2Tbsp olive oil
  • 1 yellow onionfinely chopped
  • 1 jalapeno pepperdiced
  • 3 garlic clovesminced
  • 24oz kidney beanscanned, drained (liquid reserved)
  • 6oz salsa
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.
  2. 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.
Recipe Notes

Serve with tortilla chips or vegetables.

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

© Mainly Vegan LLC
Nutrition Facts
Bean Dip (Kidney)
Amount Per Serving
Calories 151 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 266mg 11%
Potassium 424mg 12%
Total Carbohydrates 25g 8%
Dietary Fiber 8g 32%
Sugars 4g
Protein 6g 12%
Vitamin A 4%
Vitamin C 6%
Calcium 4%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.