Saturday, January 12, 2013

Roasted Bean Dip

Here is another recipe from Jenna's new cookbook. We made this and used it on steak tacos and also as a dip. We all like it. You can cut back on the jalapenos according to how spicy you like things.

Roasted Bean Dip
My Year in Meals by Rachael Ray

1 small onion, quartered
2 cloves garlic(unpeeled)  we used 3
2 jalapenos
1 16 oz can refried beans
handful of cilantro
1 t ground cumin

Preheat the broiler

Broil the onion, garlic and jalapenos until charred.  Let cool and then peel and seed the jalapeno and garlic.  Transfer to a food processor and add the refried beans, cilantro, cumin and salt and pepper.  Thin it out with a little water--about 1/2 cup and puree.  Keep warm until ready to serve.

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