Ingredients
Scale
- 1 tablespoon olive oil
- ½ cup chopped sweet onion
- 2 garlic cloves, chopped
- 2 cups pinto beans, drained (or 15-ounce can)
- 6 slices pickled jalapenos
- 2 teaspoons pickled jalapeno brine
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt to taste
Instructions
- Heat the olive oil over medium heat in a saucepan. Once warm, add the onions and garlic, cooking for about 6 minutes until very soft.
- Add the onions and garlic to a food processor with the beans, pickled jalapenos, brine, and chili powder. Mix on high for a couple of minutes until almost smooth. Add salt and lime juice to taste, and pulse until your desired consistency.
- Serve immediately, or store in the fridge to keep fresh for up to 3-4 days. The dip can be warmed up in the mircowave or stovetop on low if serving warm.
Notes
- Top with cotija cheese or salsa for a burst of flavor.
- Add cheese and pop into the oven for a warm cheesy bean dip.
- If using homemade pinto beans, make sure they are very soft otherwise they will not blend smoothly.
- Prep Time: 5 minutes
- Cook Time: 5 mintues
- Category: Side Dish
- Method: Blending
- Cuisine: Appetizer
