Bean Dip, Bean Fillings and Refried Beans - Vegan Versions Provided


3/4 Cup Bean Flour

1/2 Tsp Chili Powder

1/4 Tsp Cumin

1/2 Tsp Salt

2-1/2 Cups Water (When used for fillings or refried beans, consider 2 Cups for a thicker consistency to your preference - you'll have some of the lumps which make it look like you've mashed beans and will taste like it, too)


Boil water in a medium saucepan on medium-high heat. Mix all of the ingredients and whisk into the boiling water - break any clumps. Stir 1 minute and then turn the heat down to low for another 5-7 minutes continuing to stir to smooth the consistency. Heat longer to your desired thickness. This recipe proportions really well if you want to make more or less. Stir in the salsa - it's fine to use more if you prefer. Cool before serving but not cold.

For Black Bean or Black/Red Bean Dip - stir in juice from 1/2 a Lime after cooking and either mix in or layer over with 2 Tbsp Sour Cream - to your taste.

For Fillings or Refried Beans consider using less water as shown in the ingredient section for a thicker consistency if desired. Melt some grated cheese on top after you've stirred in the salsa and placed on a serving plate. Try adding some hot sauce or placing on the side in case not everyone wants theirs to be as spicy. Both our Pinto Bean Flour and Red Bean Flour work well for this variation. Enjoy!