Prairie Fire Bean Dip

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
  1. Melt butter in a large pan.
  2. Add onions and saute them until soft.
  3. Add beans and mash.
  4. Cook over low heat, mashing and stirring until desired consistency is reached.
  5. Add remaining ingredients. Stir over low heat until cheese is melted.
  6. 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!)
  1. Mash beans and add to a large skillet.
  2. Cook over low heat until smooth and creamy (add a little water, if needed)
  3. Add remaining ingredients.
  4. Stir over low heat until cheese is melted.
  5. Adjust seasonings.


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