RECIPES

ZESTY BEAN DIP
  • 1 2/3 cups TASTE ADVENTURE INSTANT PINTO BEANS, INSTANT BLACK BEANS, OR BLACK BEAN SOUP MIX
  • 3 Tbs. Salsa
  • 1 sliced green onion
  • 1/4 cup fresh cilantro or parsley
  • 1 1/3 cups boiling water

Combine all ingredients, cover for 5 minutes, stir and serve with lots of chips. Add additional water if dip gets too thick as it cools.

TORTILLA SOUP
  • 3 cups water
  • 3/4 cup enchilada sauce
  • 1/2 cup frozen corn
  • 2 corn tortillas cut into 1/2″ squares
  • 1 1/2 cups TASTE ADVENTURE INSTANT PINTO BEANS
  • tortilla chips
  • grated cheese

In sauce pan combine water, enchilada sauce, and corn. Bring to a boil and cook until corn is tender. Stir in INSTANT PINTO BEANS and tortillas and remove from heat. Cover 5 minutes and serve topped with broken tortilla chips and grated cheese. Makes 4 servings.

SEVEN LAYER CALIFORNIA DIP
  • 1 1/2 cups TASTE ADVENTURE INSTANT PINTO or BLACK BEANS
  • 1 1/2 cups boiling water
  • guacamole (mix together 1 large ripe avocado, 2 Tbs. chopped green onion, 1 Tbs. lemon juice & 1/4 tsp. salt)
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1 1/2 cups grated cheese
  • 1/2 cup chopped olives
  • 1 cup chopped tomatoes
  • tortilla chips

Combine TASTE ADVENTURE REFRIED BEAN MIX with boiling water and cover for 5 minutes. Spread refried beans on 10 inch platter then top with guacamole. Carefully spread sour cream over the guacamole and top with salsa. Sprinkle on grated cheese, olives, and tomatoes. Serve with lots of chips.

CHOCOLATE CHIP & BEAN FLAKE COOKIES
  • 1 cup graham cracker crumbs
  • 1/2 cup flour
  • 2 tsp. baking powder
  • 1 cup flaked coconut
  • 1 cup TASTE ADVENTURE INSTANT PINTO BEANS
  • 1 (12 oz.) package chocolate chips
  • 1 cup chopped nuts
  • 1/2 cup (1 stick) melted butter or margarine
  • 14 oz. can sweetened condensed milk (not evaporated milk)

Preheat oven to 375°F. Combine all the dry ingredients listed above and mix well. Add the melted butter and sweetened condensed milk and mix until moistened. Drop by rounded tablespoon onto baking sheet. Bake 375°F oven for about 10 minutes.

DOUBLE PEA SOUP
  • 1 large chopped onion
  • 1/2 cup chopped carrots
  • 1 cup frozen peas
  • 2 1/2 cups water
  • 1 carton TASTE ADVENTURE SPLIT PEA or GOLDEN PEA SOUP

In sauce pan combine onions, carrots, water, and peas and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in PEA SOUP MIX. Cover 5 minutes and serve.

TOSTADA PIZZA
  • pizza dough for 1 large pizza
  • 1 cup TASTE ADVENTURE REFRIED BEANS or INSTANT BLACK BEANS
  • 1 cup boiling water
  • 1/2 cup enchilada sauce
  • 2 cups grated jack cheese
  • 3 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup chopped green onions

Add boiling water to INSTANT BEAN MIX and cover for 5 minutes. Roll pizza dough and put on a large pizza pan. Spread a layer of beans on the crust then pour enchilada sauce over the beans. Next, add the cheese and bake in 425°F oven for about 20 minutes until the crust is golden brown. Remove from oven and top with remaining ingredients. Serve with salsa, sour cream, or guacamole.

SURPRISE SPLIT PEA DIP

(The surprise is that it isn’t guacamole)

  • 1 carton TASTE ADVENTURE SPLIT PEA SOUP
  • 1 cup water
  • 2 Tbs. finely chopped white onion
  • 1 medium tomato diced
  • 1 clove pressed garlic
  • 2 tsp. lemon juice
  • 1 Tbs. freshly chopped cilantro or parsley
  • 1/2 tsp. cumin
  • add pepper to taste

Combine all ingredients and mix well. Chill before serving with chips or vegetable sticks.

willpack Will-Pak Foods, Inc.
9431 Haven Ave, Suite 105
Rancho Cucamonga, CA 91730

(909) 912 -1888
(800) 874-0883
Fax: (909) 912-1889

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