Coarsely-blended beans, olives and Italian seasonings meld together into a wonderful mixture. Use it as a dip for pita or corn chips, pair it with eggs at breakfast or substitute for refried beans in tostadas or burritos.
I make a lot and then freeze some for later. I think it tastes better after freezing, somehow the flavors bloom with time.
There are many ingredients in this recipe, but the actual preparation takes almost no time.
Rustic Italian-Seasoned Bean “Dip”
3 (15-oz) cans Pinto beans (or one larger can, ~ 3lb)
1 (15-oz) can Black (California) Olives (optional, but it brings a lot of flavor to the mix)
1/4c to 1/3c Tomato Paste (or a small can- I buy qt jars at a Halal/Mideastern market and freeze ahead of time)
3/8 c Water
3/8 c (6 Tbsp) Juice from Olives (or more water and a few dashes of salt)
1/4 c Olive Oil
1 Tbsp Oregano
1 Tbsp Basil
Optional: 1/2 tsp Thyme or 1/4 tsp Rosemary, crushed
Chill or heat. Serve with tortilla chips, pita bread, wrapped in any tortilla or lawash you like, or wrap in a clear rice/tapioca “spring roll wrapper” from the Asian market. OR serve with eggs and avocados for a hearty brunch!