Overloading the Machine

Mexi-Miso Bean Dip


Based on Miso-Cup Recipes

  • 1 envelope Miso-Cup dissolved in 1 cup warm water or water from cooked beans
  • 3 cups cooked chili beans (pinto, kidney, etc.)
  • 1 tsp. chili powder
  • 1 minced garlic clove
  • 1/4 cup minced bell pepper or minced scallions
  • 1/4 cup diced avocado

Puree the beans, dissolved Miso-Cup and garlic in water to a coarse texture. Place in a bowl and stir in minced pepper or scallions and diced avocado. Serve with chips or raw vegetables.


I haven't made this yet. It's supposed to be a very thick dip that can also double as a spread. For thinner consistency, add more water.

This page was last modified on 2011 December 20.