Hot Pinto Bean Dip
Hot Pinto Bean Dip is an American go-to. It's a big batch from scratch! Makes 6 Cups.
Servings 48 Ounces
- 16 ounces dried pinto beans
- 1/2 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon Spike Vegit Spice
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 8 ounces dairy free cheddar shreds
- 15 ounces diced tomatoes, can
Dump the beans in a colander and rinse.
Place in a large stockpot and cover with water by about 4 inches.
Cover and bring to a boil. When the bwater comes to a boil, crack the lid and cook over medium heat for about 1 1/2 to 2 hours. When you can pinch a bean they are done.
Drain and pour into a large mixing bowl.
Mash the beans with a potato masher. It takes a little while. I will also go in and use the back of a fork too.
You can do this in a food processor too but be careful not to go too far and make it like the consistency of baby food. Not good for this dip. You would need to do this in smaller batches so you can keep an eye on them. Then turn into a large mixing bowl.
Add the remaining ingredients and mix well.
To serve hot - cover bowl and heat in microwave for a minute or two stirring in between minutes.
Again, stir well and serve with your favorite sturdy chips and veggies.
Let cool to room temperature. Pack in rigid sided freezer containers or freezer jars that are marked freezer safe.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator from 6 to 8 hours.
Cover and put back in the microwave and heat for about a minute. Depending on the size bowl you are heating. Stir in between minutes.
Serving: 4Ounces | Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Sodium: 113mg | Potassium: 153mg | Fiber: 1g | Vitamin A: 70IU | Vitamin C: 1.4mg | Calcium: 17mg | Iron: 0.7mg