Bean Dip(based on La Leche League International Cookbook)

* Exported from MasterCook *

Bean Dip (based on La Leche League International Cookbook)

Recipe By : also called "Somethings Wrong With This)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups beans -- cooked
1/2 cup onion -- minced
4 ounces green chili peppers -- canned diced
2 tablespoons vinegar -- cider preferred
1/2 teaspoon salt
1 dash tobasco sauce
1 teaspoon cumin powder
1 teaspoon oregano -- crushed, dried
1 teaspoon garlic powder
1 teaspoon chili powder
2 cups grated cheese

drain freshly cooked hot beans and toss into food processor with remaining
ingredients. Process until cheese is melted and mixture is smooth. Taste,
adding additional vinegar and or seasoning to taste. Serve hot with chips or
tortillas.

Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30
minutes. The heavy ceramic hold heat and keeps the dip warm longer.

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

Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by
Vaughan
"Whole Foods for the Whole Family", La Leche League International
Cookbook ISBN 0-912500-09-3

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NOTES : Beans can be pinto, red, pink, kidney. Black beans also work well
Green Chilis are optional. Use Jalapanos if there are chili heads to be fed.
Cheese can be cheddar, colby, jack, etc. Fetta works well as does mixed
cheeses.
Vinegar amount can vary from 1 to 4 tablespoons depending on the amount of
chili
Tobasco and chili powder are optional (for not-chili-heads)
I like a chipolte chili or two in this for heat and flavor
Author noted that family thought there was something wrong with the flavor of
the dip, but could not identify it until the dip was gone -- and what was wrong
was the dip was gone.

Several sources note that the gas production (flatulance) can be substantially
reduced by soaking the beans for a few hours and then draining off the water,
repeating this process 2-3 times. The sacrides removed in the soaking and
draining will change the nutrition or taste, but will reduce the gas.