Bean Dip

1 cup dried beans I usually use pinto or anasazi or black beans water
1 onion, chopped
4-6 slices bacon, diced
1 Tbsp brown sugar
1-2 cloves garlic, chopped
1 Tbsp oregano
1 1/2 tsp cumin

Sort beans and pick out debris. Put in large saucepan and add enough water to cover beans by 1 inch. Bring to a boil and boil 3-4 minutes. Turn off, cover, and let sit for 1 hour. After the hour, pour off water. Add all other ingredients EXCEPT salt and cover with water to a one inch depth. Bring to a boil, then turn heat down
and simmer until tender. Depending on bean used this may take 2 to 4 hours.

Pour off and reserve most of the water. Using a potato masher, mash the beans, adding enough of the reserved water to keep pliant. Once mashed add enough milk to bring to a creamy consistency. Add salt to flavor. Add more oregano and cumin to taste.

This recipe is really good served warm. If you refrigerate it, bring it at least to room temperature before serving-better yet warm it a little in the microwave or stovetop. If it is allowed to sit before serving, taste again before serving. Beans seem to soak up salt!

I serve this with tortilla tips or celery/carrots/cauliflower etc. The same recipe can be used for refried beans. Instead of adding milk, put butter in a large skillet. It will take at least 2 Tbsp. Add beans and saute. Add at
least a cup of shredded cheddar or mozarella cheese. I also add chopped, roasted green chile.

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