This dip is best served cold. I tasted it right after I had made it and said to myself that it wasn't as flavorful as the cans of
(highly recommended if short on time). I was wrong because the next day I couldn't eat enough of it. It had a slight spicy aftertaste that wasn't overpowering.
2 c. pinto beans (cooked)
1 c. onion finely chopped (I used a red onion)
4 garlic cloves, pressed or minced
3 tbs chopped jalapenos
1 tomato chopped
2-3 bay leafs
1 c. vegetable broth
1 tsp chili powder (or to taste)
2 tsp paprika powder (or to taste)
2/4 tsp liquid smoke
salt & pepper to taste
- Fry onion in pan. When the onion starts to soften, add the garlic & jalapenos. Cook for 5 min.
- Add beans, vegetable broth, bay leafs, tomato & cook for 10 min or if not using canned beans, until beans soften. Liquid will cook down.
- Add chili, paprika, & liquid smoke.
- Salt & pepper to taste
- Let cool & remove bay leafs
- Mash with potato masher, put in blender or leave as is for a more rustic looking dip.
Refrigerate overnight for best results.