Bean Dip Recipe
Ingredients
| 4 cups cooked pinto bean flakes or mashed, cooked pinto beans | ||
| Water | 1 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cumin seed | 1 Teaspoon | |
| 2 jalapenos peppers, chopped | ||
| 1 tablespoon unsulphured molasses | ||
| Tomatoes | 4 Large | |
| Lemon juice | 1 | |
| Chili powder | 3 Tablespoon | |
| Sea salt | 1 1/2 Teaspoon | |
| 1/2 cup unrefined corn germ oil | ||
| 1/2 pound sharp cheese, grated | ||
Directions
In a 2-quart saucepan, place the beans, water, onion, garlic, cumin seed, peppers, molasses, and tomatoes and simmer for 1 hour.
Add the lemon juice, chili powder, and salt.
While the beans are still hot, add the oil and grated cheese.
Mash or blend until smooth.
Serve hot or cold with corn munchies or homemade crackers.
Add the lemon juice, chili powder, and salt.
While the beans are still hot, add the oil and grated cheese.
Mash or blend until smooth.
Serve hot or cold with corn munchies or homemade crackers.
Chef
