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Nacho Bean Paste
Rating:
Created by:
QAST, Eagleby State School
Serves:
24
Prep time:
5 mins
Cooking time:
20 mins
- Chrissy Buzzard
Category:
Tags:
Ingredients
1medium onion (chopped)
2cans of 400g four-bean mix (drained)
1can of 400g red kidney beans (drained)
2cans of 400g chopped tomatoes
1packet of 30g taco seasoning
Method
- Gently fry onion until soft in a saucepan
- Add the four-bean mix, kidney beans and tomatoes into the soft onions
- Bring the mixture to a boil
- Simmer the mixture until the beans (particularly the chickpeas in the four-bean mix) are soft
- Stir in the taco seasoning making sure the seasoning is distributed evenly.
- Remove from heat and using a stick blender blend until smooth like a paste.
Recipe description
This versatile bean paste can be used for Mexican dishes, in jaffles or as a dip.
Variations
- Serve on jacket potatoes and top with cheese or sour cream.
- Serve paste in jaffles with cheese and tomato.
- Reduce some of the liquid from the canned tomatoes and place the paste/mixture into a hollowed-out cob loaf and use as a dip.
- Add extra vegetables like capsicum or chillies.
- Add other bean varieties e.g., black beans, butter beans.
- Substitution – Salt reduced or no added salt beans.
- Substitution – Salt reduced or no added salt taco seasoning.
- Add left over baked beans to the mixture to reduce wastage.
