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Mexican   -   Beethoven Bean Dip Dinner   adapted from Food Network

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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