You will love this economical, delicious and versatile re-fried bean dip. Serve it with burritos, inside enchiladas, or with a bag of chips and salsa. A great gluten-free snack for church and friend gatherings.
1 lb. (2 cups) dry pinto beans
6 cups water
2 onions, chopped
1/2 cup olive oil
1 teaspoon salt
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon garlic powder
I like to start this recipe the night before. Put 2 cups pinto beans in a soup pot. Fill pot with water, cover and set on counter to soak overnight. In the morning, pour off the water and follow the steps below. If you forget to soak your beans overnight, you can use the quick method.
Quick method: Put 2 cups pinto beans in a soup pot. Fill pot with water, put on stove on high heat until it comes to a boil. Remove from heat and cover for one hour. Now you may pour off the water and follow the steps below. At high altitudes I sometimes use both the overnight soak and the quick method to get my beans to soften.
And now for the recipe…
Put your soaked beans back into the soup pot. Add 2 chopped onions and 6 cups water. Bring to a boil, reduce to simmer, cover and cook about 3 hours. Stir the beans occasionally, adding more water if necessary.
When beans and onions are cooked, remove from heat and drain off excess water, leaving beans and onions in pot. Put soup pot back on the stove on low heat. Add olive oil, salt, chili powder, cumin and garlic powder while mashing with a potato masher. Continue stirring and seasoning until the beans look and taste just the way you like them.
Scoop the bean dip into a 2 quart casserole dish. Serve warm or refrigerate to serve later. Keep for one week in refrigerator or freeze to store longer.
“Again, the kingdom of heaven is like treasure hidden in a field, which a man found and hid; and for joy over it he goes and sells all that he has and buys that field. Matthew 13:44 (NKJV)