Sweet Bean & Pepper Dip! Super simple and amazingly good!

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Happy May!  Wow, the time is just flying by, huh? Well, I have a question for you . . .do ever reminisce about a particular food you had at a party or a holiday gathering and dream about having it again?  I remember one of my friends brought this amazing bean dip at my “going away” party at my house a couple of years ago and I have been dying to make it since then!  I have been thinking about this dip every time I buy a can of beans and say to myself, “I would eat more of you beans if only I had that recipe, aahhhh . . . ..” 

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So I decided to make up the recipe on my own from what I remember and of course make it a tad better-for-you! I remember there were peppers, red onions, beans (not sure which kinds), vinegar oil and an entire cup of sugar, I think. So I made test batch of this dip and thought I had the ingredients pretty spot on except I did not like the looks of the navy beans I used in the dip and decided to use aduki beans!  They are a lot smaller and they also look and taste better than navy beans (navy beans were just too large and too much bean).  Plus aduki beans are loaded with nutrients. In a 1/2 cup serving, they contain a whopping 8 grams of protein and they also meets 12 percent of the daily value for iron, 13 percent of the daily value for potassium and 35 percent of the daily value for folic acid. Awesome!  In addition to the aduki beans I also used a can of good ole’ black beans.

By the way, here are the tortilla chips that I really like with this dip!  Santitias, just basic corn, oil and salt for the ingredients – they remind me of restaurant-style tortilla chips, yum!

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So the recipe is super darn simple with the addition of two cans of beans I also added peppers, red onion, oil, vinegar, seasonings, stevia, and a tad less sugar from what I remember of the previous recipe.  

Sweet Bean & Pepper Dip

Ingredients

1 green bell pepper, chopped

1 red bell pepper, chopped

1 can black beans, rinsed and drained

1 can aduki beans, rinsed and drained

1/2 red onion, chopped

1/4 cup olive oil

1/4 cup white vinegar

2 tbsp sugar

2 packets stevia

1/4 tsp garlic powder

1/4 tsp salt

Preparation

Combine chopped peppers, beans, and onions together.  In a small jar with a lid, add the oil, vinegar, sugar, stevia, garlic and salt.  Close lid and shake well.  Pour dressing over vegetables and refrigerate for at least 30 minutes for all ingredients to marry!  Enjoy!

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TIP:  This dip was so good I had it for breakfast with scrambled eggs!  It was so filling that this snack-girl was full till lunch, oh my!

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