Somehow over time I’ve acquired quite the stockpile of dried pinto beans. During football season I had gone to a dip-themed watch party for one of the Niners games. It reminded me how much I love dip (especially with football!), which seemed a great way to use up some pinto beans. Luckily I had plenty to experiment with. This Pinto Bean Dip has turned out to be a fan favorite – perfect for parties of all kinds!
Guessipe
- 4 cups dried pinto beans
- 4 cubes beef bouillon
- 7 cups water
- 1 red onion, chopped
- 2 TBSP salt
- 1 TBSP garlic powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup canned jalapenos
- 1/4 cup white vinegar
- 1 TBSP sugar
- 2 cups shredded cheddar cheese
Combine pinto beans, beef bouillon, water, onion, salt, garlic powder, chili powder, cumin, and paprika in an Instant Pot. Cook on high pressure for 50 minutes. Allow pressure to natural-release.
Drain the cooked bean mixture, reserving the cooking liquid. Blend the beans, jalapenos, white vinegar, and sugar in a food processor until smooth. Add cooking liquid as needed to get your desired dip consistency. You will probably need to do this in batches.
Transfer the dip to a 9×13 casserole dish. Top with cheese. Bake at 400 degrees F until the cheese is melty and golden around the edges (about 20 minutes).
