Always Wonderful Refried Bean Dip

By • February 2, 2010 • 0 Comments



Author Notes: I had beans in the fridge, and chips in the pantry. Nancy Nicole

Serves 8

  • 3 1/2 cups cooked pinto beans
  • 2/3 cups tomato sauce, or stewed tomatoes
  • 1-2 dash picante and/or tabasco sauce
  • 1 teaspoon ground New Mexican chile pepper
  • 1 teaspoon ground cumin
  • 1 small serrano pepper, minced
  • sea salt to taste
  • 1 tablespoon olive oil
  • 3 scallions, white and pale green parts - finely chopped
  • freshly chopped cilantro (optional)
  • sliced black olive (optional)
  1. Add first seven ingredients (beans through sea salt) to a food processor, and pulse until almost smooth (just a little chunky)
  2. Heat olive oil in a in a heavy skillet; add pean puree, and cook on medium heat, stirring constantly, for 3-5 minutes
  3. Stir in green onions, and cook for another minute more
  4. Remove from heat; spoon into a serving bowl and let cool until warm; garnish with cilantro and olive, if desired.
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