Spicy Bean Dip
An easy party treat, or part of a meal with a Mexican flavor, this spicy dip can be made hours ahead, refrigerated and reheated in the microwave. Serve piping hot with some crisp tortilla chips for dipping.
1 recipe Randall Hearty 'N Healthy Refried Beans*
1 cup commercial tomato salsa, (medium or hot)
2 cups shredded jack cheese
Stir together the refried beans* and salsa.
Heat, over low heat in a heavy pan, until very hot.
Place in a medium sized oven proof casserole. Sprinkle the cheese on top.
Place in a conventional or microwave oven until cheese is melted.
Serve hot.
12 to 15 servings.
* Randall Hearty 'N Healthy Refried Beans:
1 48-ounce jar Randall Pinto Beans
6 tablespoon extra-virgin olive oil
2 cups chopped onion
1 tablespoon sugar
1 1/2 teaspoons hot pepper sauce
1 teaspoon salt, (or to taste)
8 ounces shredded jack cheese
Extra cheese for the top, if desired
Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve.
Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
Stir in the puréed beans.
Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often.
Stir in the cheese until it is melted.
Serve hot as a vegetable side dish with more cheese melted on top of each serving.
Makes about 5 cups.
Beans are an excellent source of fiber, protein and complex carbohydrates, which our body needs for energy.