From https://www.allrecipes.com/recipe/234081/pinto-bean-dip/?print
I tried cooking a pound of beans in my slow cooker. After 5 1/2 hours, I turned it off because the beans were cooked and starting to fall apart. I cooked them with 1/2 large onion and some spices, but no salt, as that might interfere with how they cook. I only needed about 2/3 of it for a soup I was making (note - one bag is probably the equivalent of 4-5 15oz cans of beans). So I found this recipe as a way to use the rest.
It can use a bit more taste - I didn’t have peppers so I added a spice blend I had from another recipe that probably didn’t make up for the heat. I did cut down on the salt, as was suggested and only used 1/4 tsp. I added cumin and coriander, and now I’m letting it set for a while to see if I need to add anything else.
Pinto Bean Dip
Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled.
Ingredients
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon white vinegar
3 slices canned jalapeno pepper
1 teaspoon salt
½ teaspoon white sugar
¼ teaspoon paprika
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper
Directions
Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.
Nutrition Facts
| calories44 | |
|---|---|
| total fat 0g | |
| saturated fat 0g | |
| sodium 567mg | |
| total carbohydrate 8g | |
| dietary fiber 2g | |
| total sugars 0g | |
| protein 3g | |
| vitamin c 1mg | |
| calcium 23mg | |
| iron 1mg | |
| potassium 129mg | |
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