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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 pepper

Directions

  1. Wash hands with soap and water.
  2. 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.
  3. Add additional water as needed for desired consistency.
  4. 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 1/2 to 1 3/4 cups drained beans.
  • Try adding cilantro on top for more flavor.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
3 1/4 cups
Prep time:
5 minutes
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Photo of Nutrition Facts of Pinto Bean Dip
Photo of Nutrition Facts of Pinto Bean Dip with vegetables
Photo of Nutrition Facts of Pinto Bean Dip with Food Hero Baked Tortilla Chips