This bean dip is always the “i have to have that recipe” of the party. Adults and kids love it and it healthy to boot. I wanted to share it with the world. So here you go!
1/2 cup canola oil
1 cup sugar
1 tsp salt
1/2 tsp pepper
1 tbs water
3/4 cup apple cider vinegar
Bring to a hard boil for about 2-3 minutes than let cool before pouring over beans and veggies.
1 can of black beans
1 can of black eyed peas
1 can of garbanzo beans
1 can of pinto beans
1 jar of diced pimentos
1 can of white shoe peg corn
open rinse and drain bean in a strainer.
1 bunch of celery
1 green pepper
1 jalapeno pepper
Remove all seeds for peppers and dice to about 1/4 inch all of the above.
Serve with scoops Frito’s and nacho.
I use a ice cream bucket and once sauce is cooled pour over beans and veggies. Keeps for up to 3 weeks in fridge and tastes best after a few days.
MINNEAPOLIS, MN – Kim Kalan, Co-Founder and CEO of “One Cookie”,” is a renaissance woman when it comes to her career. She has bought and sold numerous companies. She has participated in Mensa think tank groups. She has brokered countless international transactions to the tune of millions of dollars over the years. Through all these experiences, there has been one thing that has motivated her all along the way: creating jobs. Her current venture very likely could be the pinnacle of this lifelong agenda.
Jun 11, 2015 Comments Off on Sugar & Spice & No More Lice
May 19, 2014 Comments Off on Day 19 of blog challenge – Press Release
May 14, 2014 Comments Off on Day 17 of the blog challenge – How important is the word TRUST
May 13, 2014 Comments Off on Day 16 of the blog challenge – The Hedgehog Concept
May 12, 2014 Comments Off on Day 15 of blog challenge – Let’s talk about email
Apr 10, 2014 Comments Off on Eat Create Design : How to bake a Cake inside an Egg
Mar 20, 2014 Comments Off on Blueberry Muffins from Church Cook Books
Mar 12, 2014 Comments Off on How hard to be a HAMBURGER