Mexican Bean Dip
INGREDIENTS:
6 c Pinto beans, cooked; well
-drained
1 md White onion; minced
2 Serrano peppers; stem and
-mince
1/4 ts Ground cumin; to taste
1/2 ts Salt
4 tb Peanut oil; approximate
1 c Tomato Salsa; colorful dice
1 c Sour cream
Chopped fresh cilantro
6 c Pinto beans, cooked; well
-drained
1 md White onion; minced
2 Serrano peppers; stem and
-mince
1/4 ts Ground cumin; to taste
1/2 ts Salt
4 tb Peanut oil; approximate
1 c Tomato Salsa; colorful dice
1 c Sour cream
Chopped fresh cilantro
Description: Take leftover pot beans, strain, dry, coarsely mash, and form into pattie. Brown the pattie until crunchy. See Pat's Variation with cheese and cornmeal.
PANTRY: See the recipe for "Pot Beans from the Mexican Table" and prepare beans of your choice. One jalapeno may be substituted for the serrano. Use a light vegetable oil but add a little peanut oil to flavor.
Coarsely mash the beans. Remove half and set aside. Puree the remaining half. Combine beans, onion, chilies, cumin and salt. Form into patties, about 1/4 cup each.
Heat half the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasty, and a little crispy (about 1 to 1-1/2 minute per side). Transfer to a platter. Continue until all the patties are fried adding more oil to the skillet as necessary.
Serve hot, topped with a little salsa (the smaller diced salsa works better than the chunky). Top with a teaspoon (touch) of sour cream.
PAT'S VARIATION: Put patties on non-stick cookie sheet and bake, in a preheated oven, at 425F for about 10 to 12 minutes, until heated through and starting to crisp. Arrange on a platter. Mix a little sweet corn meal (from a mix like Jiffy or Marie Callendar) with finely shredded jack, cheddar or colby cheese. Let that melt then dab with a little drained salsa and sour cream. Sprinkle with chopped cilantro.
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran. (1996 Nov) Pat H. McRecipe, Riverside.
PANTRY: See the recipe for "Pot Beans from the Mexican Table" and prepare beans of your choice. One jalapeno may be substituted for the serrano. Use a light vegetable oil but add a little peanut oil to flavor.
Coarsely mash the beans. Remove half and set aside. Puree the remaining half. Combine beans, onion, chilies, cumin and salt. Form into patties, about 1/4 cup each.
Heat half the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasty, and a little crispy (about 1 to 1-1/2 minute per side). Transfer to a platter. Continue until all the patties are fried adding more oil to the skillet as necessary.
Serve hot, topped with a little salsa (the smaller diced salsa works better than the chunky). Top with a teaspoon (touch) of sour cream.
PAT'S VARIATION: Put patties on non-stick cookie sheet and bake, in a preheated oven, at 425F for about 10 to 12 minutes, until heated through and starting to crisp. Arrange on a platter. Mix a little sweet corn meal (from a mix like Jiffy or Marie Callendar) with finely shredded jack, cheddar or colby cheese. Let that melt then dab with a little drained salsa and sour cream. Sprinkle with chopped cilantro.
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran. (1996 Nov) Pat H. McRecipe, Riverside.