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...
Peanut Power Smoothie
Peanut Power Smoothie
A creamy and satisfying smoothie that's perfect as part of a quick breakfast
Prepare:
10 minutes
Makes:
4 cups
Cherry Oat Crumble
Cherry Oat Crumble
Low-sugar dessert that combines wholesome oats and tart cherries. Enjoy it for breakfast with a serving of plain yogurt.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
3 Cups
Refrigerator Pickled Vegetables
Refrigerator Pickled Vegetables
Make your own crispy pickled vegetables at home with this simple recipe.
Prepare:
20 minutes
Makes:
2 pints or 1 quart
Apple Cinnamon Flavored Water
Apple Cinnamon Flavored Water
A unique and flavorful spin on flavored water!
Prepare:
5 minutes
Makes:
4 cups
Banana Ginger Sauce
Banana Ginger Sauce
Inspired by banana ketchup, a condiment from the Philippines, this sweet and tangy sauce is the perfect addition to many dishes!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 cup
Coconut Chicken Salad
Coconut Chicken Salad
This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 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.