On May 7, 1:17*pm, Nancy2 > wrote:
> On May 5, 5:40*pm, Food Snob® > wrote:
>
> > Put the canned beans and water into a pan with a little
>
> The way to make them decent is to layer them in a 7-layer Mexican dip.

But I don't want to merely dilute them. I want them to be good enough
to eat totally alone. Then, and only then, are they suitable for
making said "dip."

My sister (whom I love in spite of a couple of bad qualities) would
say, "Ahhh, you can't tell the difference when it's all mixed together
in the dip."

OK, now I'm imagining the other 6 layers. Let's see? Regular
American style sour cream? Vinegary pickled jalapenos? <shudder> green
onions? Please Dear God, no "cheese sauce."

Then there's the OK stuff. Jack or cheddar cheese? Black olives?
Chopped *fresh* chilies? A bit of sweet corn? Sliced avocado or
actual guacamole (as opposed to the guacamole dip, which is not
guacamole)? Most of those layered dips, but not all, are most useful
at parties when used the way that the apple pie was used in American
Pie.
>
> N.

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1