3 cup pinto beans, cooked
1/4 cup water
1/2 cup monterey jack, shredded
1/2 cup chili powder
1 1/2 tsp salsa verde, hot green salsa
A Recipe for
Mexican Pinto Bean Dip
The ear tests words as the palate tastes food. |
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This Recipe for Mexican Pinto Bean Dip is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Mexican Pinto Bean Dip from the recipe cookbook of Recipes-to-go (Bean)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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Food Tip |
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Puree the beans to a coarse paste in a blender or food processor or
mash by hand. Place the bean paste in a sauce pan with the water and
heat. Mix in all the other ingredients, blending well, and simmer
until the cheese is melted, about 5 minutes. Put in chafing dish and
serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla
Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack
Cheese Cubes or Sticks
Serves: 4
Mexican Pinto Bean Dip Recipe brought to you by Recipes To-Go