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| BANANA AND BEAN DIP | |
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2 mild Italian sausages or "chorizo" 1 onion, finely chopped 2 cloves garlic, pressed 2-3 "poblano" or mild hot chilies 1/2 c. tomato sauce 2 c. cooked kidney beans, mashed 4 ripe but firm bananas, chopped Saute the sausage over medium-high heat for 5 minutes, stirring to prevent sticking and to break up the meat. Add the onions and continue to cook until the onion is soft. Reduce the heat to medium, add garlic, chilies and tomato sauce, cook for 5 minutes. Add the beans, bananas and enough of the bean liquid or water to make a thick, dip consistency. Mash the beans slightly with a potato masher and mix well. Cook and cover on low heat for 5 minutes. Serve warm with tortilla chips. | |
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recipe reviews #35619
M Young (Mississippi) says:
I was in search of something to do with bananas other than banana bread. I tried this dip recipe. I used three overly ripe bananas and am still trying to tame the sweetness they added. I have added chili powder, some red pepper flakes, jalapeno juice and some cilantro from the garden; now letting it simmer. Still very sweet, but optimistic that the simmering will mix the new ingredients in and hopefully help cut the sweetness.
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