Smokey Pinto Bean Dip
Prep time:
5 min
Cook time:
N/A
Yield:
14 Servings
Serving Size:
2 Tablespoons
Ingredients
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) mild jalapeño peppers
1 tablespoon vegetable oil
1 tablespoon barbecue sauce or ketchup
1 tablespoon water
1⁄2 teaspoon onion powder
1 teaspoon liquid smoke (optional)
1⁄8 teaspoon each salt and pepper
Directions
For a smooth dip, place ingredients in a blender and blend until smooth. For a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients.
Add additional water as needed for desired consistency.
Refrigerate leftovers within 2 hours.
Notes
Serve with fresh vegetables or Food Hero Baked Tortilla Chips.Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Ingredients
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) mild jalapeño peppers
1 tablespoon vegetable oil
1 tablespoon barbecue sauce or ketchup
1 tablespoon water
1⁄2 teaspoon onion powder
1 teaspoon liquid smoke (optional)
1⁄8 teaspoon each salt and pepper
Directions
For a smooth dip, place ingredients in a blender and blend until smooth. For a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients.
Add additional water as needed for desired consistency.
Refrigerate leftovers within 2 hours.
Notes
Serve with fresh vegetables or Food Hero Baked Tortilla Chips.Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
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