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A dear friend of Share O has kindly shared her unique Banana Bean Dip recipe! I ate it up so quickly, no photo was possible (except one of those awkward, food-just-going-in-the-mouth kinds of photos).

Thank you, Amity!

This recipe comes from Ecuador and is usually made with sausage. This is a delicious vegetarian version from “Go Bananas” by Susan Quick. I made it vegan by not using any cheese.

• 2 tablespoons canola oil
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 2 poblano or sweet Italian peppers, seeded and chopped
• 1/2 cup canned tomato sauce
• 4 firm-ripe bananas
• 2 cups cooked (or canned) kidney beans, rinsed, drained, and slightly mashed
• Shredded Monterey Jack cheese (optional)

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Heat the oil in a large Skillet over medium heat. Cook the onion, garlic, and peppers until soft. Stir in the tomato sauce and cook for 3 minutes, stirring. Add the bananas and cook until just heated through, about 2 to 3 minutes. Remove from the heat and add the beans. Mash the ingredients together with a potato masher, adding a little warm water to make it a “dip” consistency. Return to low heat and cook until dip is just heated through. Sprinkle the top with cheese, if desired. Serve warm with tortilla or pita chips.

Notes: Also good cold (I’d say it’s GREAT cold). Keeps 2 or 3 days in the fridge