Well, by bean dip, I know it as a tin of beans whazzed up with garlic, olive oil, herbs etc. Is it something else where you are?

Furthermore, I can't imagine that you can't find endless variations in the supermarkets - especially in London. Some people go round with their ears and eyes closed, though!

I was in England for Christmas and went to Tesco's - one of the huge supermarkets there and it was amazing. The choice of quality food is just amazing.

This post was edited by islay_corbel on Fri, Jan 3, 14 at 3:16

Albert, when I think of a bean dip, my mind goes to Pinto or Black Beans cooked from scratch (or from a can). The beans are fried in a little fat, mashed up and seasoned with garlic and cumin. Use a little of the cooking liquid to thin them out to dipping/scooping consistency. I also like them topped with a little homemade salsa. Served with fried corn tortilla strips or wedges.

Very easy to make.

~Ann

I'm glad you asked, Albert. I'm not from the U.K., but I'm glad to get Ann's recipe for bean dip. I've always had it from the little can, but that's been rare. Just the other day I was thinking about making it from scratch. Now I know how to.

Sally

Ann's recipe is similar to what is made in Mexico and used as a condiment for almost every meal. It is spread on split bolillos to make tortas (Mexican sandwiches).

I make a spicer bean dip that is somewhat closer to what comes in a can:

Ingredients:

1-1/4 cup dried pinto (or red) beans (about 2 cups cooked)
1/2 large onion, coarsely chopped
2 tbsp cumin
1 bunch of cilantro, large stems removed, about 2/3 cup chopped
1 can Ro-Tel tomatoes (10 oz.) or similar tomatoes, diced with green chilies, drained, liquid reserved
2 (or more) Serrano or Jalapeno chilies, coarsely chopped and seeded
6 tbsp chopped fresh oregano (or 2 tbsp dried oregano)
1 tbsp soup base - vegetable or beef (or salt to taste, about 1 tsp)

Place dried beans in large pot and cover with water to about 3-4 times original depth. Bring to a boil and boil for two minutes, cover, and remove from heat and allow to soak for one hour. Discard the soaking water and rinse and sort the beans. Cover with fresh water, with about two inches above the soaked beans, and bring to a boil. Cover and simmer for one hour, or until done, and discard the cooking water.

Place all of the ingredients except the beans in a food processor and process until smooth. Add the beans, and if needed, add a bit of liquid from the canned tomatoes to aid in processing. I remove the seeds from the chilies and save them, in case it comes out too bland.

I make these at least once a month and use it when I make Migas, tostados, and burritos. I make several types of burritos with this dip, including breakfast burritos that include scrambled eggs (which I cook more like an omelet).

Lars

If you look at the menus of Mexican restaurants in London, they call that "bean dip" Frijoles refritos or refried beans, which is what we use when we make our "bean dip" here in the US.

So what you call a bean dip isn't the same as an English bean dip then! I love this forum for the things you learn! I understand that yours is wetter and spicier - and probably a lot tastier.