Pinto Bean Dip

dragonsfire

• Dec 3, 2015

• #1

Cooked up 2.5L Pinto Beans this morning with intentions of using them this weekend
 
.5L beans (3cups)
1 brick Cream cheese
2 cups base Salsa
3tbs Oregano
2 cups Thai Basil
a few Jamaican Yellows to compensate for the extra volume to the Salsa
1 tsp Smoke liquid (at first I thought too much since it was strong but the cheese tamed it out.
Salt
 
Blitz and tub to meld.
 
Tonight's supper
 

 

moruga welder

• Dec 3, 2015

• #2

yum !  

 

mpicante

• Dec 3, 2015

• #3

Not exactly authenic mexican ingredients,but that sure looks tasty think i will give it a try this weekend.

 

salsalady

Business Member

• Dec 3, 2015

• #4

that looks tasty!  I could make a meal out of that and a few handfuls of chips. 
 
What's the rest of the beans for?  2.5L beans..is that Pre- or Post- cooking?
 
I'd been wondering about Medicine Hat and finally got around to googling it after seeing the cream cheese.  Neighbors to the North!

 

dragonsfire

• Dec 3, 2015

• #5

The rest meant for a few curry recipes
The other 2 L are in mason jars, actually good for at least four meals
Cooked in PC 25min, all tender now.
 

 

Streamer

• Dec 4, 2015

• #6

just checking..2 cups of basil?   Is correct?  Thanks.

 

dragonsfire

• Dec 4, 2015

• #7

 yup