Bean and Banana Dip Recipe #123931
This is an Ecuadorian recipe which I got from the book, "South American Cooking". The author suggests that it is good for tailgate parties. Unusual and maybe even a little "weird", but one of those combos that surprises you with how good it is. This would halve easily if you're not feeling daring and would rather make a smaller quantity. :)
by Roosie
30 min | 20 min prep
3 -4 cups
- 2 chorizo sausages or mild Italian sausage, skinned and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2-3 poblano chiles or other mildly hot chili peppers, seeded and minced
- 1/2 cup tomato sauce
- 2 cups cooked kidney beans or canned kidney beans, slightly mashed (reserve some of the can or cooking liquid)
- 4 bananas, ripe but firm
- tortilla chips, to serve
- In a large saucepan, sauté the sausage over medium-high for 5 minutes, stirring constantly to prevent sticking and break up the meat.
- Add onion and continue to sauté until onion is soft.
- Reduce heat to medium and add garlic, chiles, tomato sauce and cook for 5 more minutes.
- Add beans and bananas and enough bean liquid to make a thick dip consistency.
- Mash beans slightly with a spoon or potato masher and mix well.
- Cover and cook over low heat for 5 minutes.
- Serve warm with tortilla chips.
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5 stars