Bean Dip

US Copy write # TXu 1-354-553

1 sm. Bag        Dry Red Beans

1 sm.              Onion, Diced

˝ cup             Grated Cheddar Cheese

˝ stick            Margarine

1 Tbsp.            Salt

1 Tbsp.            Black Pepper


1 Tbsp.         Jalapeno peppers diced fresh or canned (Leave out seeds if you want it Medium/leave seeds & spines out for Mild)

Put Dried Red Beans, Salt and Black Pepper in slow cooker overnight. Drain beans and put in casserole dish. Preheat oven to 375 degrees. Mash beans with a potato masher. Sauté’ Onions in Margarine. Add Onions, Cheddar Cheese and Jalapeno Pepper to Beans and mix well. Put in oven for about 30 minutes or until cheese melts. Serves 8 to 10

Serve With:




Beans                          B 9, Protein, Fiber, Potassium

Onions                        A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds

Cheese                        A, B 12, D, Calcium, Selenium, Riboflavin

Margarine                   A, B 12, D, Protein, Calcium, Selenium

Jalapeno Peppers        C, Capsaicin, Beta-Carotene, Magnesium


Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy