Yummy and Easy Bean Dip Recipe

Hello Barnard Friends

As we get into the depths of reading week I wanted to take a moment to remind you how important it is to STAY WELL: try to get 7-8 hours of sleep, come up for a breath of fresh air every couple of hours, and remember to eat!


Here is a recipe for a very easy-to-make bean dip that is delicious and full of healthy carbs and proteins.  Make a batch and eat it throughout the week.

**This recipe is vegan (extra toppings or mixings are optional)


1    can refried beans

1    can chopped tomatoes  – Mexican or ones with chillis

1    can pinto beans (black or kidney beans also work well)

1/4 tsp. (rounded)  Cumin

1/2 tsp. (rounded)  Thyme

1/8 tsp. black pepper

(you can then add some other favorite mixings.  I personally love olives, onions, sausage/chicken, but you choose 🙂 )


Mix all together and heat in oven, 325 degrees, until nice and warm,

about 30 min. (Top with grated cheese and let it melt)  Serve with corn chips, rice, salad, plain, etc.


Good luck with finals!




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