Monday, February 22, 2010
Last Minute Pinto Bean Dip
I just got the dry blade attachment for my VitaMix so I was searching for flours to make and other recipes where I could grind stuff up :) I'm terrible about remembering to soak my beans overnight so a recipe using dry pinto beans jumped out at me.
After my first attempt it stayed gritty, the beans just wouldn't cook as I thought might happen. The beans were just too old. So I tossed our old beans and went to the store for some new ones. At the store I was attacked by Girl Scouts who forced cookies upon me. Thin Mints and Samoas... there's really no substitute for either, but I'm tempted to try some day.
Second try with fresh beans this time and some changes to the base recipe and we had a great bean dip to go alongside our Quesadilla Casserole.
Last Minute Pinto Bean Dip:
3/4 cup dry (fresh) pinto beans
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 1/2 cups vegetable stock (I actually used chicken because it's what I had & the original recipe called for water)
1/2 cup salsa of desired spiciness
You could always garnish with sliced olives, tomatoes, jalapenos or whatever you'd like.
Grind dry ingredients in your food processor (or new VitaMix dry blade container!)
Place in a large saucepan and whisk in stock.
Bring to a boil over medium heat, stirring occasionally.
Cook an additional 15 minutes or so. Taste it to be sure the beans are done.
Remove from heat and stir in salsa.