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    Bean Dip for a Crowd Mix


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: cjintexas

    List of Ingredients




    1 1/2 cups dried black beans
    1 1/2 cups dried pinto beans
    2 bay leaves
    1 (1.25 oz.) package hot taco seasoning mix
    2 tablespoons dried minced onion
    1 tablespoon dried parsley flakes
    3 chicken bouillon cubes, unwrapped

    Recipe



    Layer black beans and pinto beans in a wide-mouth 1 quart canning jar. Slice bay leaves down the side of jar. Place taco seasoning, onion, parsley and bouillon cubes in small food storage bag. Close with twist tie and cut off top of bag. (I use snack size Ziploc bags.) Place bag on top of beans. Close jar.

    Gift Tag:

    1 jar Bean Dip for a Crowd Mix
    5-6 cups water
    1 (16 oz.) jar thick and chunky salsa (medium or hot)
    2 tablespoons lime juice

    Remove seasoning packet and bay leaves from jar; set aside. Place beans in large sauce pan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Drain beans; discard water.

    Combine soaked beans, water, contents of seasoning packet and bay leaves in slow cooker (or Dutch oven). Cover and cook on LOW 9-10 hours (or simmer in Dutch oven 2-3 hours partially covered). Remove and discard bay leaves. Ladle 1/2 hot bean mixture into food processor. Add salsa and lime juice. Cover and process until smooth. Return pureed dip to slow cooker; stir to combine. Serve with chips

 

 

 

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