Mexican Bean Spread/Dip

Jenny Ann's Note:

This is a Vegan recipe that came from www.rochestergoodfood.com. I use left-over Cranberry Beans instead of the canned ones. (Cranberry Beans are similar to Pinto Beans.) This is good served with chips, raw vegetables, or spread on tortillas.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 1 1/2 cups pinto beans or 1 1/2 cups black beans, drained
• 1 teaspoon chili powder
• 1/4 cup onion, chopped
• 1/2 teaspoon salt
• 1 tomato, chopped
• 1 large garlic clove, chopped
• 1 teaspoon ground cumin
• 1 stalk celery, finely chopped

Directions:

1. Blend all ingredients in a food processor or blender until almost smooth. Adjust seasonings to taste.

Reviews

[sprue]

this had a real odd taste.. i think from the celery and it was also a little watery so i added about 1/4 cup salsa and some sour cream and put it in the oven until it was bubbly and thicker and hot (about 30 in or so) .. and sprinkled cheese on top and melted that.. then it was good. i also added a jalepeno for heat and after all the adjustments it was A LOT better maybe almost a 5 star.. but i would omit the celery the next time.. thanks though it turned out good and was eaten with pleasure!