Mexican Bean Dip
Ingredients
| 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.
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