Kidney Bean Dip Recipe
Ingredients
| Kidney beans | 1 Cup (16 tbs) | |
| 3 tablespoons tarragon vinegar | ||
| Oil | 2 Tablespoon | |
| 1/2 cup kidney bean liquid | ||
| Onion | 1 Small, peeled | |
| Soy flour | 4 1/2 Tablespoon | |
| Dill seed | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Mayonnaise | 1 1/2 Cup (16 tbs) | |
Directions
Cook kidney beans according to preferred method.
Drain and reserve liquid for soup.
Process next seven ingredients in electric blender until pureed.
Add kidney beans gradually, working them in with a spatula until they are evenly pureed.
Add mayonnaise and continue to blend until it is mixed in evenly.
Serve immediately or refrigerate in closed container.
It will keep well for a week.
Drain and reserve liquid for soup.
Process next seven ingredients in electric blender until pureed.
Add kidney beans gradually, working them in with a spatula until they are evenly pureed.
Add mayonnaise and continue to blend until it is mixed in evenly.
Serve immediately or refrigerate in closed container.
It will keep well for a week.
Chef
