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Bean Fondue

Thick, rich "fondue" of beans, wine, tequila, cheese and spices served with crudité and croutons.

Prep- 10 min. Cook- 45 min. Yield: 1, 3-qt serving
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Bean Fondue


1  pch Santiago® Vegetarian Refried Beans with Whole Beans
2  cup White rioja
1/4  cup Anjeo or Reposado Tequila
10  cup Water
1  Tbsp Veg stock base
1  Tbsp Achiote paste
2  cloves Garlic, minced
1/4  cup Cornstarch
1/2  lb Cheddar cheese
1/2  lb Manchego cheese


  1. Heat wine, tequila, water, veg stock, achiote paste, garlic and cornstarch in a large sauce pan over medium low heat, whisking occasionally, until achiote paste is melted and mixture is at a simmer, about 20 min.
  2. Stir in Santiago® Vegetarian Refried Beans with Whole Beans and cook at a simmer until beans are tender, stirring frequently, about 20 min.
  3. Stir in cheese in thirds until melted, heated through, thick and rich, about 5 min. Serve immediately over heat.
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