Southwest Pinto Bean Dip [WF/GF/DF]
Doug Roese / Lakewinds Natural Foods
You can leave out the bacon and add some onions, cooking them longer to increase their flavor.
yield: 4 cups
Ingredients
4 slices bacon, minced fairly small
1 cup red onion, diced small
1 teaspoon minced garlic
1 1/2 teaspoons salt
3 tablespoons olive oil
3/4 cup water
2 tablespoons lemon juice
2 15oz cans pinto beans
1 tablespoons minced chipotles
2 tablespoons minced cilantro
Instructions
Tip: chill the beans by putting cans in fridge overnight or in freezer for 1/2 hour.
1. In 1 tablespoon of the olive oil, sauté the bacon, garlic, onions and salt until bacon is crispy and onions browned. Add 2 tablespoons of water to mix and deglaze the pan (scrape up brown stuff sticking to pan). Place on a plate and chill.
2. In colander, rinse beans with cold water and allow to drain.
3. Put beans in food processor with 2 tablespoons of olive oil, 1/4 cup water, 2 tablespoons lemon juice and 1 tablespoons of chipotle chilis.
4. Blend until very smooth, then pour into bowl. Stir in the onion/bacon mix by hand, then the minced cilantro. Chill before serving. Top with sour cream if desired.