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.

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