Mexican Cornbread And Pinto Bean Dip Recipes

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Steps:

• 1. Fry bacon til crispy, remove, chop and set aside. Add onions to skillet and saute til tender. Add cooked beans and 1 1/2 cups retained bean liquid. Add the sour cream, 1/2 cup shredded cheddar cheese, chili powder and salt. Mash til creamy. Stir in salsa, chopped bacon and top with 1/2 cup cheese. Serve warm or cold with tortilla chips or vegetables.

Steps:

• In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.

Steps:

• Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
• Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
• Do Ahead
• Bean dip can be made 3 days ahead. Store in an airtight container and chill.

Steps:

• Puree the beans to a coarse paste in a blender or food processor or mash by hand.
• Place the bean paste in a sauce pan with the water and heat.
• Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
• Put in chafing dish and serve hot.
• SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.

Steps:

• Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

Steps:

• Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
• When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
• This dip can be served hot by heating individual servings in a microwave until the cheese melts.
• This dish is great over the top of Frito's or Tostado's.