2 C. cooked mashed Beans*
1/2 medium sweet onion (diced)
1/8 tsp Cumin
1/8 tsp. Chili Powder
1/8 tsp. Garlic Powder
Salt and Pepper to taste
Bean Dip Toppings
Grated Cheese
Fresh diced tomatoes
Sweet Peppers (sliced or diced) or hot peppers
Chopped Olives
Sour Cream (or Plain Yogurt)
Salsa*
Your favorite dippers/scoopers
Add bacon fat to a cast iron skillet on medium heat. Add the diced onions and saute` until caramelized. Add the beans with juice one cup at a time and mash with a potato masher, until well mashed. Add the seasonings to taste, mixing in thoroughly. Continue mashing the beans as needed, until they are a mashed but not completely pureed. (there should be some larger pieces of beans, broken up but not thoroughly mashed). Turn the heat to simmer, until all the juices have cooked out and the bean mixture is thick. You should be able to make a smooth swath through the beans with your pancake turner when it is thick enough. Remove from heat and use immediately or refrigerate to use within a couple of days.
To make the bean dip: layer the chopped vegetables and olives. Add a dollop of sour cream and Salsa.
Note: Mashed or refried beans do freeze well, so make up extra and freeze it for the next Mexican food night or for those potluck gatherings.
Note: As always adjust seasoning to your tastes. This is very mild as written, so if you want it hotter, adjust to meet your preferences.
To cook your own beans from scratch, refer to the link:
justfowlingaround.weebly.com/from-the-pantry/how-to-cook-dry-beans
How to make Mashed Beans for refried or bean dip:
To make your own refried beans refer to the link:
justfowlingaround.weebly.com/from-the-pantry/slow-cooker-refried-beans
To make your own Peach Salsa, refer to the link:
justfowlingaround.weebly.com/appetizers/fresh-peach-salsa
For Chicken Nachos, refer to the link: justfowlingaround.weebly.com/from-the-pantry/category/chicken-nachos
Chicken Coop Chatter© All Rights Reserved 2011-2017