Refried Bean Dip
Instructions:
- A basic bean dip that’s made for tortilla chips, though
you could serve it with almost anything: raw sliced vegetables;
grilled, broiled, or fried tofu cubes; pita or toast
or crackers—you name it.
Use 3 cups cooked—and lightly mashed—pinto or
other beans if you don’t have Real Refried Beans on
hand, but be sure to increase the seasoning (see the chart
that follows for ideas).
- 1 recipe Real Refried Beans
- About 1 cup bean-cooking liquid or vegetable stock, or as needed
- 1/2 cup minced red bell pepper
- 1/2 cup minced onion
- 1/2 cup peeled, seeded, and diced tomato (optional)
- 1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or cayenne or hot sauce, to taste
- 1 teaspoon red wine or other vinegar
- Salt and freshly ground black pepper
- Put all but 1 cup of the beans in a food processor or blender. Add enough liquid to start the purée. Combine the remaining mashed beans with the puréed beans. Stir in the bell pepper, onion, tomato if you’re using it, chile, vinegar, and some salt and pepper.
- Taste and adjust the seasoning if necessary; thin with more liquid if necessary. Serve immediately or cover and refrigerate for up to 2 days; bring to room temperature or reheat gently before serving.
- Fast Bean Dip.
- Save a few minutes and some chopping by using prepared salsa: Substitute 11/2 cups Fresh Tomato or Fruit Salsa or Fresh Tomatillo Salsa for the bell pepper, onion, tomato, chile, and vinegar.
- Creamy Bean Dip.
- Use sour cream for a richer dip, yogurt for a tangy and lower-fat dip: Substitute sour cream or yogurt for the bean-cooking liquid or stock. Cheesy Bean Dip. Easy-melting cheeses work best here; harder cheeses must be grated more finely: Add about 3/4 cup grated cheese, like cotija, cheddar, or Monterey Jack. After Step 1, gently heat the beans over low heat; stir in the cheese until it’s melted. Serve hot or warm.