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Santa Fe Hot Bean Dip




Source of Recipe


T-FAL magazine


List of Ingredients




2 tablespoons extra virgin olive oil
-1 tablespoon good chile powder
-1 teaspoon cumin
-2 1-pound cans pinto beans, drained
-1 large roasted onion*, chopped
-3 cloves roasted garlic*, chopped
-1/2 teaspoon Tabasco sauce
-Salt, to taste
-1 1/2 cup Jack cheese
-Chopped cilantro, for garnish


Recipe



Heat the olive oil in a heavy saucepan. Add the chile powder and cumin. Stir the spices in the hot oil for two to three minutes over medium heat. (Do not burn.)

Puree the beans in a food processor and add to the saucepan. Stir in the chopped roasted onion and garlic. Cook for five minutes, stirring occasionally, over low heat. Stir in the Tabasco and 1/2-cup of the cheese. Season to taste with salt.

Place in a small casserole dish and sprinkle the remaining cup of cheese over the top. At serving time, place in the microwave or a hot oven until hot through and the cheese is melted.