Creamy Pinto Bean Dip Food

CREAMY PINTO BEAN DIP WITH CARAMELIZED ONIONS

Steps:

• Soak the beans. Add dry pinto beans to a large bowl or a pot and cover with 3 cups water. Soak overnight. The beans will almost double in size.
• Cook the pinto beans in Instant Pot. Strain the beans, add to the Instant Pot together with 2 cups of veggie stock, 2 bay leaves and 2-3 cloves of garlic. Stir through. Pop the lid on top, lock and make sure the top valve is pointing at Sealing (on regular models). Press Manual/Pressure Cook and set to 10 minutes at HIGH pressure. Once cooked, allow the pressure to release for 7-10 minutes. If cooking unsoaked beans, set to 30 minutes at high pressure.
• Repeat the first step but in a large cooking pot and place over high heat. Once the beans come to a boil, turn the heat down to simmer and cook for 45-50 minutes until tender.
• While the beans are cooking, prepare the caramelized onions and the rest of the ingredients for the dip.
• Make caramelized onions. In a large frying pan, heat the olive oil and butter and add the onions and salt. Cook over medium heat for about 10 minutes, stirring every second minute until onions are softened. If the bottom starts to dry out and brown, add a splash or two of water, which will deglaze the pan and help to soften and steam the onions.
• After about 8-10 minutes, add the Balsamic and maple syrup, paprika and chili and stir for another minute until the onions have browned slightly and caramelised. Remove a couple of tablespoons of the onions to a bowl for garnishing the dip.
• You can also saute the onions as described above in the Instant Pot once the beans have cooked. Simply use the Saute function.
• Blend and puree the dip. Strain the cooked beans through a sieve (garlic bits should remain with the beans). Return the beans to the pot with the remaining cooked onions and add the cream cheese. You can also do this in a large mixing bowl. Stir through and use an immersion blender stick to puree the beans until smooth and creamy. A food processor would also work. Taste for salt.
• Transfer the pureed dip to a bowl and top with the reserved caramelized onions. Serve with corn chips, crackers, or cut up celery, carrots, cucumber, radish or any other veggies.

EASY PINTO BEAN "HUMMUS"

Steps:

• Add sea salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread, wraps, and veggies. Happy Eating! Beckie

CORIANDER-CHILE PINTO BEAN DIP

Steps:

• In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
• 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.

PINTO BEAN DIP

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.

CREAMY PINTO BEAN DIP

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.

PINTO BEAN DIP

Steps:

• In a bowl, mash beans with a fork; stir in 3/4 t.
• salt, pepper, and hot sauce.
• Spread onto a 12-inch serving plate.
• Mash avocados with lemon juice and remaining salt; spread over bean mixture.
• Combine sour cream, mayonnaise, and taco seasoning; spread over avocado layer.
• Sprinkle with onions, tomatoes, cheese, and olives.
• Serve with tortilla chips.

CREAMY BEAN DIP

Steps:

• Preheat oven to 350.
• Mix cream cheese and sour cream together until smooth.
• Add all remaining ingredients except cheese.
• Now add half of the cheese and mix.
• Pour into dish or pie plate.
• Top with cheese.
• Bake for about 15 minutes.

THE BEST HOMEMADE BEAN DIP RECIPE

Steps:

• To make on the stovetop, soak the beans in cold water overnight.
• Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
• Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
• You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
• Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
• Once the beans are very soft, drain off the liquid and reserve for later use.
• Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
• Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.

PINTO BEAN DIP

Steps:

• Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

BEAN DIP

Steps:

• Preheat the oven to 350-degrees Fahrenheit, and ensure your cream cheese and sour cream are softened.
• In a large bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, green chiles and half of the shredded cheese.
• Using an electric mixer, beat the mixture together until smooth and creamy, about 1 minute. Spread the mixture into an 8x8" baking dish.
• Sprinkle the remaining cheddar on top. Bake the bean dip for 20 minutes, or until the edges start to barely bubble.
• Let cool slightly, and then spread store-bought pico de gallo on top before serving with tortilla chips.

NACHO MAMAS BEAN DIP

Steps:

• Pulse Cheddar cheese and green onions together in a blender until evenly chopped; add cream cheese and pulse until blended. Pour in ranch-style beans; pulse to blend. Blend in pinto beans and cilantro until smooth. Serve with scoop-shaped corn chips.