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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I got this recipe out of an obscure magazine about 10 years ago, it was their featured microwave recipe. I became addicted to the darned stuff. Similar to refried bean dip recipes, but using canned whole beans instead- very hearty, I would feed this to a bunch of men watching some ridiculous sporting event, for instance :) I've been known to eat this for supper! Ingredients:
2 (14 ounce) cans kidney beans, drained |
1 tablespoon vegetable oil |
1 onion, chopped |
1 garlic clove, minced |
2 tomatoes, chopped |
1 -2 tablespoon chopped pickled jalapeno pepper |
2 cups shredded cheddar cheese or 2 cups monterey jack cheese |
Directions:
1. In a 2 litre casserole dish, combine oil, garlic and onion, microwave 2 minutes or till onions are soft.
2. Stir in beans, tomatoes and jalapenos, microwave about 3-4 minutes.
3. Mash up the mixture with a potato masher, leaving some coarse pieces. Season with salt and pepper to taste if you wish.
4. Sprinkle with the shredded cheese, microwave about 5 minutes or till the cheese is melted on top.
5. You can mix the cheese and bean mixture together (this is what I do) or leave it seperate if you wish.
6. Serve with tortilla chips.
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