Like bean dip? If you’ve read enough of my articles, you know I love beans. So, if you are an avid ‘bean lover’ like me, you will like this recipe. You make it in a Cuisinart®, but a blender will do. And, if you have none of the above or want to do with even less clean up, simply use a hand potato masher.
It’s quick and easy no matter how you decide you prefer softening up the beans for dipping. But, you have to cook the beans first. You can use some of the beans from my burrito recipe, here. This is the easiest way, as you will already have all the spices you need already built-in.
Worst case scenario… Let’s assume you don’t have any beans made. Here’s how I do it from scratch, assuming you want extra beans for bean burritos or have beans with rice. This is cook and forget. I like using my crock pot.
Mexican Bean Dip ‘American’ Style (you might as well make enough beans to last the week)
- Add two cups of pinto beans (this is extra for burritos and/or beans and rice)
- Cover with two fingers water (approx. 2 inches)
- Takes about 16 hours from start to finish
- In other words, I start mine about 8 PM and it’s done the next day at 12 Noon just in time for lunch
- Cook on high for two hours
- Turn beans down to low overnight
- You will have enough beans for 8-10 burritos or you can also just freeze beans in Tupperware® to eat with your rice with salsa on top
- @ 10AM or two hours before they’re going to be thoroughly done, add your spices, etc.
- For your bean dip, ‘borrow’ about a cup from your crock pot
- Being, you already have spices in it, you might want to add a pinch more since it’s bean dip and you likely want it a bit spicier
- For example, you can add extra chopped raw onions, more garlic powder, maybe some chopped cilantro and salsa, etc.
- Buy baked organic unsalted corn chips or better yet, why not learn to bake your own, right here?
Note- contact your doctor before you change your diet.