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...
Whole-Wheat Zucchini Bread
Whole-Wheat Zucchini Bread
A warm and tasty sweet treat that’s packed with veggies, warm cinnamon and crunchy nuts.
Prepare:
15 to 20 minutes
Cook:
45 to 60 minutes
Makes:
16 slices
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes
Fruit Yogurt Popsicles
Fruit Yogurt Popsicles
Make a quick and tasty frozen treat that kids of all ages will love!
Prepare:
5 minutes
Makes:
9 popsicles
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Cabbage Stir-Fry
Cabbage Stir-Fry
Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Chicken Chowder for Two
Chicken Chowder for Two
Creamy, hearty and comforting soup for two. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
2 servings
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.