Bad Ass Bean Dip Recipe

Name: Bad Ass Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable broth; 2 tablespoons tomato paste; 1 ¼ tablespoons chili powder; 1 teaspoon ground cumin; ¾ teaspoon dried oregano; 2 garlic cloves, minced; 1 teaspoon soy sauce; 1 ½ teaspoons lime juice; 1 teaspoon olive oil; ½ cup onion, chopped; 12-1 jalapeno, seeded and minced; 1 pinch salt; ¼ teaspoon ground cumin; 2 cups pinto beans, cooked or 2 cups pinto beans, canned; ½ cup vegetable broth

Servings: persons

1 cup vegetable broth
2 tablespoons tomato paste
1 ¼ tablespoons chili powder
1 teaspoon ground cumin
¾ teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon soy sauce
1 ½ teaspoons lime juice
1 teaspoon olive oil
½ cup onion, chopped
12-1 jalapeno, seeded and minced
1 pinch salt
¼ teaspoon ground cumin
2 cups pinto beans, cooked or 2 cups pinto beans, canned
½ cup vegetable broth

1
Make the sauce: Dump everything but the lime juice into a small sauce pan and bring it to a simmer.
2
Use a whisk to make sure that the tomato paste isnt just sitting in a clump.
3
Let that simmer together for about 8-10 minutes so that the sauce has time to thicken up a little.
4
Add the lime juice and turn off the heat.
5
Cool while you make the rest of the dip.
6
Make the dip: Warm up the olive oil in a medium saute pan over a medium heat.
7
Throw in the onion and saute until they start to look nice and golden brown in some spots, 5-7 minutes.
8
Add the jalapeno, salt, and cumin and saute for another minute or two so that the jalapeno doesnt taste raw.
9
Turn off the heat.
10
Put half of the beans in a blender and the other half in a medium bowl.
11
Smash the beans in the bowl using a potato masher or a big spoon until there arent too many whole ones left.
12
In the blender, throw in the broth, remaining oil, 1/3 cup of the enchilada sauce you just made, and half of the cooked onions and jalapeno.
13
Blend until smooth.
14
Stir that into the mashed up beans and add the remaining cooked onions and jalapenos.
15
Serve warm with the rest of the enchilada sauce poured on top.
16
Top with some chopped cilantro, onions, and tomatoes if you like.
17
Serve with hearty tortilla chips.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup vegetable broth, 2 tablespoons tomato paste, 1 ¼ tablespoons chili powder, 1 teaspoon ground cumin, and more.

Yes, Bad Ass Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bad Ass Bean Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions