Cheesy Bean Dip
This finger-lickin’ good bean dip calls for a surprising secret ingredient: powdered peanut butter
- 1 can (15-oz) pinto beans (undrained)
- 1/3cup vegetable oil
- 1 medium white onion, finely chopped
- 5medium garlic cloves, minced
- 1teaspoon Kosher salt
- 1/2teaspoon ground cumin
- 2tablespoons PB2
- 8ounces sharp cheddar cheese, shredded
- 1/2cup coarsely chopped pickled jalapeños
- 2tablespoons mild Mexican style hot sauce
- Tortilla chips
- Heat oven to broil and arrange a rack on the upper third.
- Place a strainer over a large bowl and drain the beans. Measure 1 ¼ of the bean liquid: set the liquid and beans aside, (if you don’t have enough bean liquid, add water)
- Heat the oil in a large frying pan over medium heat until simmering.
- Add the onions, garlic, salt and cumin and cook, stirring occasionally until the onion has softened, about 5 minutes.
- Add the beans, stir to combine, and mash with the back of a spoon until coarsely mashed.
- Cook, stirring constantly until the bean starches coat the bottom of the pan and turn golden brown, about 2-4 minutes .
- Add the reserved bean liquid and cook, stirring and scraping the bottom of the pan, until combined and bubbly, about 2 minutes.
- Add 2/3 of the cheese, the jalapenos, PB2 and hot sauce and stir until combined and the cheese has melted.
- Taste and season with salt as needed.
- Transfer to an 8 x8 baking dish and sprinkle the remaining cheese over the top in an even layer.
- Broil until the cheese has melted, about 2-3 minutes.
- Serve with tortilla chips.
Recipe courtesy of Bell Plantation