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 Mexican - Beethoven Bean Dip Dinner
adapted from Food Network
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Description
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Ingredients
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- 1 Pound Pinto Beans
- 2 Large Ancho Peppers
- 8 Cups Water
- 4 Slices Bacon -- chopped
- 1 Medium Yellow Onion -- chopped
- 4 Cloves Garlic -- minced
- Salt And Pepper -- to taste
- 8 Ounces Cheddar Cheese -- grated
- 2 Fresh Jalapeno -- chopped
- 1 Dozen Flour Tortillas -- or /and
- Tortilla Chips
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Directions
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Soak anchos 20 minutes in warm water.
Place canned beans and ancho liquid to food processor and puree.
In a skillet, Saute bacon, peppers, onion, garlic in olive oil until very golden brown. Add pureed beans. Stir until beans become thick. Add salt and pepper. Beans should be become a thick paste.
Dip with chips, or make roll ups with flour tortillas.
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Serves
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4
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Time to Make
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0:00
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