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Three Bean Dip

Three Bean Dip
[Pinto, Black, and Red Kidney Beans]

Ingredients

15-ounce can Tri-Bean Blend, drained, reserving liquid
1 tablespoon liquid from beans
1 tablespoon diced jalepeno
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Directions

Combine the drained beans with the other ingredients in a food processor. Puree the ingredients on high speed until smooth. Transfer to a bowl, cover, and chill for at least 1 hour before serving.
Makes 1 1/4 cups.

Can of Simple Truth Tri-Bean BlendI used Simple Truth Tri-Bean Blend found at Kroger. If you cannot find a can of the three beans used (Pinto beans, Black Beans, and Red Kidney Beans), a can of Pinto beans can be substituted. I have also provided the tripled recipe below if you would like to try using the individual cans of beans.

3Xs Three Bean Dip
[Uses individual cans of Pinto Beans, Black Beans, and Red Kidney Beans ]

Ingredients

15-ounce can Pinto Beans, drained, reserving liquid
15-ounce can Red Kidney Beans, drained, reserving liquid
15-ounce can Black Beans, drained, reserving liquid
3 tablespoons liquid from beans
3 tablespoons diced jalepeno
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3/4 teaspoon onion powder
3/4 teaspoon paprika
3/8 teaspoon garlic powder
3/8 teaspoon cayenne pepper

Directions

Combine the drained beans with the other ingredients in a food processor. Puree the ingredients on high speed until smooth. Transfer to a bowl, cover, and chill for at least 1 hour before serving.
Makes 1 1/4 cups.

Three Bean Dip
Recipe Notes
Three Bean Dip
September 29, 2018

This recipe is makes a great snack with your favorite chip or vegetable, or can be used as a base for a layered bean dip recipe. Adjust the jalepeno according to your tastes. Use the reserved bean liquid to adjust the consistency of the dip.

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Did you know...
Dry Red Kidney Beans in clear glass bowl

Dry kidney beans contain the toxin phytohaemagglutinin. The levels are not harmful when the beans are properly cooked. Red kidney beans should be boiled for at least 10 minutes before consumption. The water must be at boiling temperature or the beans toxicity is multiplied. Do not put dried beans in a slow cooker unless they have been boiled first. Symtoms of kidney bean toxicity include severe nausea and vomitting, which in most cases will clear up in a few hours.