Sante Fe Hot Bean Dip
The length of this recipe makes it look difficult. It is actually simple, especially if you roast the garlic and onion the day before you make the dip. The roasted garlic and onion infuses this delicious hot dip with delicious, subtle flavors.
3 tablespoons olive oil
4 teaspoons chili powder
1 teaspoon cumin
1 48-ounce jar Randall Pinto Beans, drained
1 large roasted -yellow onion*, chopped
4 large cloves roasted garlic**, chopped
1 teaspoon hot pepper sauce
Salt, to taste
2 cups (8 ounces) shredded jack cheese
Chopped cilantro, for garnish
Heat the olive oil in a heavy saucepan. Add the chili powder and cumin and stir the spices in the hot oil for 2 minutes.
Purée the beans in a food processor and add to the saucepan.
Stir in the chopped roasted onion and garlic. Cook, stirring constantly, over low heat for 5 minutes.
Stir in the hot sauce and 1 cup of the cheese and season to taste.
Pour into a casserole dish and sprinkle the remaining cheese over the top.
At serving time, place in a hot oven or the microwave oven and heat until hot through and the cheese is melted.
Serve hot with tortilla chips for dipping.
10 servings
* Roasted Onion:
Rub a large, unpeeled yellow skinned onion with oil. Wrap in heavy duty aluminum foil, crimping top to close tightly. Place in a pre-heated 400° oven for 1 to 11/2 hours or until onion is soft. Allow to cool in the foil before peeling and chopping.
**Roasted Garlic:
Cut the top off of a large, firm head of garlic, exposing the tips of the garlic cloves. Place on a square of heavy duty aluminum foil. Drizzle with some olive oil and sprinkle with a little salt. Tightly crimp the top of the foil. Place in a preheated 400° oven for 30 to 40 minutes or until soft. Cool. Gentle pressure on bottom will push the soft roasted cloves from their skin.
Beans, when combined with rice, are a main staple in the diets of many cultures, particularly Hispanic. The addition of rice completes the nutritive protein value of the dish.