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