Delicious
For the Beans:
1 cup dried pinto beans, soaked overnight and drained
1/2 onion, whole or coarsely chopped
2 cloves of garlic, coarsely chopped
2 slices bacon, coarsely chopped
1/2 teaspoon whole cumin seeds
1/4 teaspoon cracked black pepper
1/4 teaspoon oregano
1 bay leaf
Water to cover
For the Chipotle Bean Dip:
2 tablespoons olive oil
1/2 onion, diced
2 cups pinto beans with 1/2 cup reserved cooking liquid (see above)
1/4 teaspoon coarsely ground black pepper
2-4 canned chipotles in adobo
1/4 cup sour cream
1 teaspoon Kosher salt, plus more to taste
1/3 cup cheddar or jack cheese, grated
1 tablespoons chopped cilantro (optional)
Tortilla chips for serving
Directions:
Make the beans:
Put the beans in a pot along with all of the remaining ingredients and cover everything with water by 2-inches.
Bring the pot to a boil over high heat and then turn the heat down and cook at a steady simmer for about 1 1/2 hours, or until the beans are very tender.
Be sure to stir the beans occasionally to ensure even cooking along the way and skim off any foam that rises to the surface.
Drain the beans of their cooking liquid, making sure to reserve at least 1/2 cup of their flavorful broth.
Remove the pieces of bacon (you can use some of them in the dip if you want) and discard the bay leaf.
Set the beans aside to cool.
Make the Chipotle Bean Dip:
Preheat the oven to 375°.
Heat the olive oil in a small skillet set over medium-low heat.
When the oil is hot, add the onions, cover the pan and allow them to sweat for 5 minutes or so.
Remove the cover and raise the heat to medium.
Fry the onions, stirring often until they are well-browned, about 8 minutes.
Remove the pan from heat and allow the onions to cool a bit.
In the bowl of an electric food processor, combine the beans, the onions and their oil, chipotle chiles, cracked black pepper, sour cream and salt.
Add in about 1/3 cup of the reserved cooking liquid at first to aid in the processing of the ingredients (you can add more later to reach your desired consistency) and process until a slightly coarse puree is reached (you do not want the mixture completely smooth).
Taste for salt and pepper and adjust as needed.
Add more bean liquid or sour cream if a thinner or creamier texture is desired.
Transfer the bean mixture from the bowl of the food processor to a small, ovenproof baking dish.
Sprinkle on the cheese and cover the baking dish with aluminum foil.
Place the dip in the oven and cook until warm throughout and the cheese is melted, about 15 minutes.
If a bubbly crust is desired, remove the tin foil during the last few minutes of baking and turn on the broiler to high until lightly browned.
Garnish with chopped cilantro and serve immediately with crispy tortilla chips.
1 cup dried pinto beans, soaked overnight and drained
1/2 onion, whole or coarsely chopped
2 cloves of garlic, coarsely chopped
2 slices bacon, coarsely chopped
1/2 teaspoon whole cumin seeds
1/4 teaspoon cracked black pepper
1/4 teaspoon oregano
1 bay leaf
Water to cover
For the Chipotle Bean Dip:
2 tablespoons olive oil
1/2 onion, diced
2 cups pinto beans with 1/2 cup reserved cooking liquid (see above)
1/4 teaspoon coarsely ground black pepper
2-4 canned chipotles in adobo
1/4 cup sour cream
1 teaspoon Kosher salt, plus more to taste
1/3 cup cheddar or jack cheese, grated
1 tablespoons chopped cilantro (optional)
Tortilla chips for serving
Directions:
Make the beans:
Put the beans in a pot along with all of the remaining ingredients and cover everything with water by 2-inches.
Bring the pot to a boil over high heat and then turn the heat down and cook at a steady simmer for about 1 1/2 hours, or until the beans are very tender.
Be sure to stir the beans occasionally to ensure even cooking along the way and skim off any foam that rises to the surface.
Drain the beans of their cooking liquid, making sure to reserve at least 1/2 cup of their flavorful broth.
Remove the pieces of bacon (you can use some of them in the dip if you want) and discard the bay leaf.
Set the beans aside to cool.
Make the Chipotle Bean Dip:
Preheat the oven to 375°.
Heat the olive oil in a small skillet set over medium-low heat.
When the oil is hot, add the onions, cover the pan and allow them to sweat for 5 minutes or so.
Remove the cover and raise the heat to medium.
Fry the onions, stirring often until they are well-browned, about 8 minutes.
Remove the pan from heat and allow the onions to cool a bit.
In the bowl of an electric food processor, combine the beans, the onions and their oil, chipotle chiles, cracked black pepper, sour cream and salt.
Add in about 1/3 cup of the reserved cooking liquid at first to aid in the processing of the ingredients (you can add more later to reach your desired consistency) and process until a slightly coarse puree is reached (you do not want the mixture completely smooth).
Taste for salt and pepper and adjust as needed.
Add more bean liquid or sour cream if a thinner or creamier texture is desired.
Transfer the bean mixture from the bowl of the food processor to a small, ovenproof baking dish.
Sprinkle on the cheese and cover the baking dish with aluminum foil.
Place the dip in the oven and cook until warm throughout and the cheese is melted, about 15 minutes.
If a bubbly crust is desired, remove the tin foil during the last few minutes of baking and turn on the broiler to high until lightly browned.
Garnish with chopped cilantro and serve immediately with crispy tortilla chips.
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