Name: Mexican Bean Dip
Ingredients: 1 cn Beans (pork and beans or in tomato sauce, whatever you have); 3 tb Butter (I've deleted this and it tastes fine and cuts the fat); 1 c Grated cheese - cheddar, monteray jack, any kind of hard cheese; 1/4 Clove garlic, chopped; 1/4 c Finely chopped onion, sauteed until soft; 1/2 ts Louisiana Hot Sauce, or other hot sauce; Salt and pepper to taste

I never got away from Jesus, and Him crucified, and I found that when my people were gripped by this great evangelical doctrine of Christ and Him crucified, I had no need to give them instructions about morality. I found that one followed as the sure and inevitable fruit of the other… I find my Indians begin to put on the garments of holiness and their common life begins to be sanctified even in small matters when they are possessed by the doctrine of Christ and Him crucified.

David Brainerd

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Mexican		1	Servings

INGREDIENTS

1	cn	Beans (pork and beans or in tomato sauce, whatever you have)
3	tb	Butter (I've deleted this and it tastes fine and cuts the fat)
1	c	Grated cheese – cheddar, monteray jack, any kind of hard cheese
1/4		Clove garlic, chopped
1/4	c	Finely chopped onion, sauteed until soft
1/2	ts	Louisiana Hot Sauce, or other hot sauce
		Salt and pepper to taste

INSTRUCTIONS

Mash beans in saucepan. Add the rest of the ingredients and heat until the
cheese is melted. Serve warm with taco chips.
*I've placed the dip in a hollowed out bread loaf and kept it in the oven,
wrapped in foil until serving time.
Posted to EAT-L Digest 27 Jan 97 by Devon Rae Abrey <dabrey@NETCOM.CA> on
Jan 28, 1997.

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