A bag of pinto beans on its way to becoming bean dip. The beans were soaked overnight and rinsed, then added to a crock pot without enough water to cover. Cook on high for 6 hours, throw in 6 cloves of garlic and return to high for 2 more hours. Mash beans and garlic with a potato masher and season to taste with salt and red pepper flakes. Before serving, stir in a small spoon of sour cream. We enjoy this bean dip with chips, and I used it for bean burritos last night. Beans, cheese, salsa, lettuce and tortilla chips rolled in a flour tortilla.
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