"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bean Dip Recipe

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This recipe for Bean Dip, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 15-ounce can pinto beans, drained
4 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Directions:
Directions:
Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.

Makes about 1 1/4 cups

 

 

 

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