Layered Bean Dip


Serves 4
2 14 oz cans Pastene Black Beans, drained and rinsed
1 Tbsp Pastene Extra Virgin Olive Oil
1 white onion, chopped
2 Tbsp Pastene Minced Garlic
½ cup water
2 Tbsp fresh cilantro, chopped
1 Tbsp lime juice
1 10 oz can Pastene Diced Tomatoes with Green Chilies
¼ cup sour cream
2 scallions
½ 10 oz can Pastene Sliced Ripe Olives, drained
1 cup shredded cheddar cheese


Prep time: 10 minutes | Cook time: 15-18 minutes

  • In a medium saucepan over medium heat, warm the olive oil until shimmering. Add onions and salt and cook, stirring occasionally, until the onions have softened and are translucent, about 5 to 8 minutes.
  • Add garlic, chili powder, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, drained and rinsed, and water. Stir, cover, and cook for about 5 minutes. 
  • Reduce heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about half of the beans until you have reached your desired consistency. Continue to cook the beans, uncovered, stirring often, for about 3 more minutes.
  • Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste and add more salt and lime juice if necessary. 
  • Set aside  ¼ cup of drained tomatoes. Mix the balance with the bean mixture and spoon into a shallow dish. 
  • On top of the bean mixture, layer guacamole, sour cream, reserved tomatoes, green onions, olives, and cheese
  • Serve with tortilla chips.

Product Used

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