Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Ingredients
1 can
(15 ounces) pinto beans, rinsed and drained
1 can
(4 ounces) mild jalapeño peppers
1 Tablespoon
vegetable oil
1 Tablespoon
barbecue sauce or ketchup
1 Tablespoon
water
1⁄2 teaspoon
onion powder
1⁄8 teaspoon
each salt and pepper
Directions
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.
Submitted by ashleymolasses on Fri, 02/13/2015 - 14:11
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.
1 Comments for "Pinto Bean Dip"
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Submitted by ashleymolasses on Fri, 02/13/2015 - 14:11While 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.