Mexican Bean Dip
|2 cans pinto beans drained|
|1 onion minced|
|1 tbs lard or canola oil (lard is used quite often of authentic Mexican cooking)|
|1/2 green pepper, seeds removed and finely chopped|
|1 ( 4 oz) can mild green chilies, drained and minced|
|1 Serrano pepper, minced|
|1 tsp chili powder|
|Kosher salt and fresh cracked black pepper|
|2 cloves garlic, minced|
|Juice of 1 lime|
This is a great dip to serve with corn chips or crispy fried flour tortillas.
- In a saute pan, using medium heat add the lard or canola oil and saute the onion, garlic, green pepper, Saute until soft.
- Puree beans in a food processor.
- Add the sauteed onion and green pepper mixture, green chili, chili powder, Serrano chili and lime juice and process until smooth.
- Season with salt and pepper.