- September 1st, 2009Unfeatured
4 1/2 cups cooked or 3 cans (15 ounces each) black, small red, kidney, or pinto beans, rinsed and drained.
1 small onion, finely chopped
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried garlic granules
1 teaspoon chili powder
Hot-pepper sauce to taste (optional)
A few dashes of liquid smoke (optional)
Place the beans, onion, vinegar, salt, cumin, oregano, garlic granules, chili powder, hot-pepper sauce, if desired, and liquid smoke, if desired, in a food processor. Blend for several minutes or until very smooth. Transfer to a serving bowl, cover, and refrigerate.
For hot dip, microwave on high for about 3 minutes or heat in a skillet, stirring constantly.