When I was young and single and basically broke, I stretched my money and ate as cheaply as I could. One of my favorite dinners was soft chicken tacos which I ate almost every night. I’d cook up the chicken one night and keep it in the fridge, eating a bit at a time with a little cheese, salsa, and a spoonful of canned fat-free refried beans inside a flour tortilla. But those fat-free refried beans were nearly two dollars a can and I could find plain pinto beans for less than fifty cents. I figured I could make those plain beans taste like something so I experimented a little and found that with a little salsa for moisture and some spices for flavor, the result was a tasty and cheap alternative to those pricey fat-free refried beans. (Sorry, Rosarita’s!)
When my honey discovered the leftover beans in the fridge, he assumed it was bean dip and devoured it so this dish now serves dual-duty. When we need a quick side to take to potluck dinners, this bean dip fits the bill. It takes less than ten minutes to prepare so it’s great when you’re pressed for time – you don’t even need to heat it up. I usually have to bring a double batch because it disappears so fast. When you want to use it in a taco or wrap, a minute in the microwave is all you need to transform it from bean dip to mock refried beans.
Stupid-Easy Bean Dip
- 1 15 oz can plain pinto beans, rinsed and drained or you can use your own cooked pinto beans
- 1/2 cup salsa of your choice
- 1 tbsp chili powder
- 2 – 7 dashes Tabasco sauce (more or less, depending on how hot you like it)
- 1/2 tsp cayenne (more or less to taste)
Blend ingredients together in food processor or with stick blender. Serve with chips and salsa or heat to use as mock refried beans. I told you it was stupid-easy.