Bean Dip
Inspired by my love of Pinto beans and Hummus. I started making this as a riff on Hummus but using Pinto beans instead of Chickpeas and using Mexican flavors.
Ingredients
- 1 16 oz. can of refried Pinto beans (Vegetarian is what I used - not sure how important that is.)
- 1/2 tsp whole Cumin, toasted until fragrant then ground.
- 3 oz (by weight) sharp cheddar.
- 1 Jalapeno or equivalent, finely chopped.
- 1 Tbsp lemon juice.
- chopped fresh Cilantro for garnish.
Process
- Heat the beans, cheese and ground Cumin in a microwave until warm enough to melt the cheese and mix well. (No reason not to heat on the stove top as long as you are attentive not to burn anything.)
- Add the chopped Jalapeno at any convenient time.
- Add the lemon juice after everything is blended and has cooled enough to not cook the juice.
Serve
Warm or chilled, sprinkle a lttle cfresh Cilantro on top and scoop with chips, crackers, etc.
Options
- I usually make this with dry Pintos cooked in an Instant Pot and then drained completely. I reserve the liquid to add some while blending in a food processor to control the consistency. Starting with canned Pintos saves this step but limits the liquid additions or it turns into Pinto Bean Soup.
- 1 Jalapeno is probably a little light. I prefer to keep the heat light for the more sensitive audience (grandkids, wife, and others who may not appreciate the heat. It's not a contest.) When I start with dry beans and canned Jalapenos, I can add some liquid from the Jalapeno can to heat things up a bit more. Likewise with the Coriander. A little of that can go a long way.
- I would not hesitate to try other kinds of beans.
- Proportions are approximate. Consider them a starting point and add more or less to suit your taste.
- I should probably add a little salt.