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...
Roasted Asparagus
Roasted Asparagus
You only need 3 ingredients to make this tender asparagus dish. The perfect side to a variety of meals.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Tuna Cabbage Salad
Tuna Cabbage Salad
Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Eggplant Omelet (Tortang Talong)
Eggplant Omelet (Tortang Talong)
A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
Prepare:
20 to 30 minutes
Cook:
10 minutes
Makes:
2 servings
Curried Pumpkin Soup
Curried Pumpkin Soup
A one-pot recipe with creamy pumpkin and warming spices is ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Prepare:
15 minutes
Makes:
10 cups
Orange Rice Salad
Orange Rice Salad
This flavorful combination of rice, citrus, nuts and raisins makes a popular side dish. Add a protein for a filling and satisfying lunch.
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.