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...
Slow Cooker Beans
Slow Cooker Beans
Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.
Prepare:
5 minutes + 6 hours soaking
Cook:
4 to 6 hours
Makes:
6 cups
Zucchini Pizza Boats
Zucchini Pizza Boats
Simple 4-ingredient meal topped with warm marinara sauce and melted cheese!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 small zucchini halves
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
Cauliflower Salad
Cauliflower Salad
Tender veggies with a creamy dressing make a perfect side dish. Great for summer BBQs!
Prepare:
20 minutes
Makes:
5 Cups
Bell Pepper Nachos
Bell Pepper Nachos
A great recipe to get the whole family involved! This unique and healthy take on nachos can be ready in under 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
8 cups
Salsa Macha
Salsa Macha
You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ 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.