From Debbie C.
My friend Debbie makes the most amazing bean dip! I adapted her recipe for more shelf-stable ingredients and posted both recipes here. Hope you enjoy! –Mellyn
The Original:
- 4 Tablespoons margarine
- 1 large onion, chopped
- 3 cans pinto beans with juices
- 4 ounces Monterey Jack cheese
- 4 jalapenos
- 2 cloves garlic
- 1 dash salt
- Melt butter in a large pan.
- Add onions and saute them until soft.
- Add beans and mash.
- Cook over low heat, mashing and stirring until desired consistency is reached.
- Add remaining ingredients. Stir over low heat until cheese is melted.
- Taste for seasonings.
Food Storage Version:
- 3 cans pinto beans with juices
- 1/4 cup dried onion
- 1/3 of an 11-ounce can of jalapenos
- 1 teaspoon granulated garlic
- dash of salt
- 2 ounces monterey jack cheese (optional…but so yummy!)
- Mash beans and add to a large skillet.
- Cook over low heat until smooth and creamy (add a little water, if needed)
- Add remaining ingredients.
- Stir over low heat until cheese is melted.
- Adjust seasonings.
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