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Bean Dip (based on La Leche League International Cookbook)

A home-style Bean Dip (based on La Leche League International Cookbook) made with Beans, Onion, Green Chili Peppers, Vinegar, and Salt. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 4 cup
• 1/2 cup
• 4 oz
• 2 tbsp
• 1/2 tsp
• 1 dash
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Drain freshly cooked hot beans and toss into food processor with remaining ingredients.

2. 2

   Process until cheese is melted and mixture is smooth.

3. 3

   Taste, adding additional vinegar and or seasoning to taste.

4. 4

   Serve hot with chips or tortillas.

5. 5

   The heavy ceramic hold heat and keeps the dip warm longer.

6. 6

   Can also be used as a sandwich filling or burrito filling.

7. 7

   Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by Vaughan

8. 8

   Tobasco and chili powder are optional (for not-chili-heads)

9. 9

   The sacrides removed in the soaking and draining will change the nutrition or taste, but will reduce the gas.