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Summer is a great time to incorporate chip and dip into your events. This pinto bean dip is a great way to add protein and fiber to your appetizers. Any dip can always be paired with many options like tortilla chips, carrots, celery sticks, and more. 

Yield
20 1/4 cup/serving
Preparation time
10 minutes
Cooking time
3 hours
Total time
3 hours, 10 minutes
Ingredients
1 lb dried pinto beans
1/2 large sweet onion (peeled and cut into wedges)
5 clv garlic (smashed)
1 tsp salt
1 C pico de gallo
1 C reserved liquid (from soaking beans)
1 C Mexican cheese blend (shredded)
1/4 C pico de gallo, optional (for garnish)
Instructions

1.    Soak the dried pinto beans in cold water overnight
2.    Pour off the water and place the soaked beans in a large 6-quart sauce pot
3.    Add fresh water to the sauce pot and cover the beans by 3 – 4 inches. 
4.    Turn the heat to medium 
5.    Add the onion, garlic, and salt. Cover and lower temperature to a simmer for 2 – 4 hours.
6.    Once the beans are very soft, drain off the liquid and save it for later use
7.    Pour the beans into a food processor or blender OR use a fork to mash the beans. 
8.    Add the pico de gallo and reserved liquid. Pulse or mash until mostly smooth. 
9.    Add the Mexican blend cheese and pulse/mash until the cheese is melted into the dip. Spoon mixture into a serving bowl. 
10.    Top with a fresh scoop of pico de gallo and serve with tortilla chips or sliced veggies.
 

Notes

Chef’s Note: Older dried beans will take longer to cook. 

Per Serving: Calories 108 kcal, Carbohydrates 17g, Protein 6g, Saturated Fat 2g, Sodium 238mg, Fiber 4g, Sugars 2g 
 

Source

This recipe was adapted from aspicyperspective.com.