A quick and easy bean dip that comes together in 5 minutes.
Pinto Bean Dip
Ingredients
1 can (15 ounces) pinto beans, drained and rinsed
1 can (4 ounces) mild jalapeño peppers
1 Tablespoon vegetable oil
1 Tablespoon barbecue sauce or ketchup
1 Tablespoon water
½ teaspoon onion powder
⅛ teaspoon each salt and black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- For a smooth dip, place ingredients in a blender and blend until smooth.
For a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients. - Add additional water as needed for desired consistency.
- Refrigerate leftovers within 2 hours.
Notes
- Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
- Try adding cilantro on top for more flavor.
You might also like...
Squash Blossom Quesadilla
Squash Blossom Quesadilla
Tortillas filled with tender sautéed squash blossoms and creamy cheese. Make them your own by adding salsa, peppers, cilantro or epazote.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 quesadillas
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 cups
Slow Cooker Mushroom and Red Lentil Stew
Slow Cooker Mushroom and Red Lentil Stew
Enjoy a bowl of this slow cooker stew that is full of vegetables and umami flavors.
Prepare:
15 minutes
Cook:
3 to 8 hours
Makes:
10 cups
Kale and Cranberry Stir-Fry
Kale and Cranberry Stir-Fry
A sweet and savory recipe with a hint of fresh citrus. A great way to add dark leafy greens to your meals!
Prepare:
10 minutes
Cook:
5 minutes
Makes:
5 cups
Bell Pepper Smoothie
Bell Pepper Smoothie
This kid-approved smoothie combines veggies with sweet berries and pineapple. A tasty way to add more veggies to your meals!
Prepare:
5 minutes
Makes:
4 cups
Spinach Pasta Salad
Spinach Pasta Salad
This fun and delicious pasta salad recipe combines fresh veggies, crunchy seeds, tangy fruit and tender pasta with a savory teriyaki dressing.
Prepare:
15 minutes
Makes:
5 cups
Comments
While the brown color of this dip did not initially appeal to my students, many were pleasantly surprised by the barbeque flavor. Some enjoyed the smooth texture more than the chunky because they sensed that the flavors were more evenly incorporated into the mixture than in the chunky version. I was unable to find mild jalapeno peppers at the store. Instead, I bought hot jalapeno peppers and added just a couple tablespoons instead of a can. In the future, mild green chiles could be a nice substitute.