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Bean Dip

WholeFood.Chef's picture
  Cooked pinto beans/Mashed, cooked pinto beans 4 Cup (64 tbs), flaked
  Water 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Cumin seed 1 Teaspoon
  Jalapeno pepper 2
  Unsulphured molasses 1 Tablespoon
  Tomatoes 4 Large
  Lemon juice 1
  Chili powder 3 Tablespoon
  Sea salt 1 1⁄2 Teaspoon
  Corn oil 1⁄2 Cup (8 tbs)
  Sharp cheese 1⁄2 Pound

In a 2-quart saucepan, place the beans, water, onion, garlic, cumin seed, peppers, molasses, and tomatoes and simmer for 1 hour.
Add the lemon juice, chili powder, and salt.
While the beans are still hot, add the oil and grated cheese.
Mash or blend until smooth.
Serve hot or cold with corn munchies or homemade crackers.

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