Time 10m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Rinse and drain the beans. Add spices. Mash with a potato masher or masher of your choice. Enjoy!
Time 25m Yield 25-30 servings. Number Of Ingredients 14 Steps:
In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.
Time 5m Yield 6 Number Of Ingredients 9 Steps:
Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
1.In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water. 2.Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired. Store in an airtight container in the refrigerator for up to three days.
More about “pinto bean spread recipes”
Yield Makes 1 1/2 cups Number Of Ingredients 10 Steps:
Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more. Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature. Do Ahead Bean dip can be made 3 days ahead. Store in an airtight container and chill.
