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...
West African Peanut Soup
West African Peanut Soup
A quick-to-make soup recipe with warm curry spices, chicken breast and a hint of red pepper.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 cups
Sesame Fish and Rice Bowl
Sesame Fish and Rice Bowl
This quick and easy meal of rice topped with fish in a savory sauce can be comforting and healthy. Add pickled vegetables for color, crunch and nutrients.
Prepare:
10 minutes
Makes:
2 servings
Atole with Oats
Atole with Oats
If you like oatmeal and cinnamon, try this variation of a traditional Mexican warm drink.
Prepare:
5 minutes
Cook:
15 to 20 minutes
Makes:
2 servings
Chili Cheese Hominy
Chili Cheese Hominy
A flavorful, cheesy recipe with a little kick of spice! Ready in about 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 Cups
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes
Cowboy Salad
Cowboy Salad
A simple, tasty salad that is ready in under 20 minutes. Perfect for BBQs, potluck dinners or as a side dish any time of year.
Prepare:
20 minutes
Makes:
8 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.