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I have 15 POUNDS of pinto beans in my house right now. I’ll have a steady supply of bean dip in my kitchen for the next several years.
Thanks, mom and dad!
My parents like to go on long road trips around the U.S. in their Airstream trailer.
When they were traveling through New Mexico, they bought me 5 pounds of beans from Akin Farms, in a town called Estancia. Check out the website: Just Pinto Beans.
When mom and dad were in Colorado, they bought me another 10 pounds of pintos from Adobe Milling, in the town of Dove Creek. Here’s my mom’s picture:
STEP 1: COOK THE BEANS
I like to cook 3 cups of beans at a time. 3 cups dry beans yields about 9 cups (4 1/2 pints) cooked beans.
For each batch of bean dip, set aside 2 cups (1 pint) cooked beans. I like to make a triple batch of dip at one time. I freeze the remaining beans in 1 cup wide mouth jars. Load up on those jars!
- Soak the beans in a large pot of water for at least 8 hours, then rinse.
- Cook the beans in a crock pot on high for 6-8 hours with some chili powder and chopped jalapeno, garlic and onion.
- If you don’t have a crock pot, simmer the beans on the stove for a couple hours. Here is a handy bean cooking reference.
STEP 2: ASSEMBLE INGREDIENTS
For this recipe, I used my hummus recipe as a template. For me, “hummus style” means using raw garlic, tahini and fresh-squeezed citrus.
For one batch of Pinto Bean Dip…
Use 2 cups pinto beans.
Prepare:
1-2 cloves garlic…minced
1 small wedge onion…chopped
1 lime…juiced
Set aside:
1 T tahini (sesame butter)
1 t nutritional yeast
Pinch of salt
1 t cumin (absent for the picture…oops!)
1/2 t chili powder
1/2 t fajita or taco seasoning blend
1/8 t ground chipotle (very spicy!)
STEP 3: PUREE AND PORTION
Use a small food processor to puree all ingredients until smooth. Add a little water if needed to thin.
Portion the dip in 1/2 cup or 1 cup jars. A single batch will make a little more than 3 half cup servings. A triple batch yields 11 half cup servings. Refrigerate or freeze.
This chili soup recipe is VERY flexible. Today I made it with the veggies I noted, but on other occasions I’ve included cabbage, cauliflower and/or kale. I’ve also had success using a package of soy chorizo for the meaty component (be aware that different brands are more or less spicy). Of course, you can omit the meatless meats if you need to make it gluten free. Substitute some mushrooms instead! Feel free to use what you have or what you like. According to my palate, this is “medium” spicy. It has tons o’ flava!
NOTE: Use a very large soup pot. My largest pot (8 quart) was full to within 2 inches of the top.
CHOP/SET ASIDE THESE VEGGIES:
1 onion
1 green or red pepper
2 large carrots
2 celery stalks
6 cloves garlic (mince)
4 medium Yukon Gold potatoes
1 pkg (12 oz) frozen corn
COMBINE THESE LIQUIDS:
~5 cups veggie broth or water
28 oz can crushed tomato with basil
14 1/4 oz can diced tomato (no added salt)
15 oz can tomato sauce (no added salt)
2 T tamari
SET ASIDE THESE VEGGIE MEATS:
*6 cups cooked beans (i.e. black, pinto, kidney, red, garbanzo)
1 link (chopped) Field Roast Mexican Chipotle Sausage (these are very spicy on their own)
1 pkg meatless ground (Gardein or Yves)
*Note: 3 cups dry beans yields about 6 cups cooked
COMBINE THESE SEASONINGS:
2 T brown sugar (organic)
1 T chili powder
1 T cumin
1 T basil
1 T nutritional yeast
1/2 T smoked paprika
1/2 T coriander
1/2 T oregano
1 t taco seasoning blend
1/2 t salt
1/4 t chipotle
1/4 t garlic powder
4 t salt free broth powder + 1 cube broth (omit if using liquid broth)
ASSEMBLY:
Saute the veggies (except the frozen corn) and the seasonings in 1/2 T coconut oil for several minutes (medium heat). Gradually add everything else. Simmer until the potatoes are done, about an hour. Portion in pint size jars and freeze. Makes…a LOT! (about 13 1/2 pints)
Freeheel Vegan 