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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:


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!

  1. Soak the beans in a large pot of water for at least 8 hours, then rinse.
  2. Cook the beans in a crock pot on high for 6-8 hours with some chili powder and chopped jalapeno, garlic and onion.
  3. 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.


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.

Pinto Beans - IMG_1954


1-2 cloves garlic…minced
1 small wedge onion…chopped
1 lime…juiced

Garlic, Onion, and Lime - IMG_1952

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!)

Pinto Bean Dip Seasonings - IMG_1956


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.

Pinto Bean Dip - IMG_1962

A few years ago, I bought some Orca beans from the CSA in Wenatchee, WA.  Then they just sat in my pantry…

Finally I decided to use them.  When they cooked up, the water turned black and the beans turned brown!  I found out that Orca beans are an heirloom variety from Mexico, rare in the U.S.  (No wonder they remind me of pinto beans).

Purcell Mountain Farms’ website has a fascinating, long list of beans for purchase.  There are some really interesting names on that list!  Eye of the Goat Beans, Marrow Beans, Tongues of Fire Beans…these sound exactly like what a vegan witch would add to her cauldron of animal-free stew.  Ah, the abundance!  (Where do you get your protein?)

I didn’t make soup or stew.  I decided to make up a triple batch of hummus using my Orca beans instead of garbanzo beans.  Two cups dry beans yielded about 3 pints cooked.

To make 1 batch of hummus, puree:

1 pint cooked beans
Juice of 1 lemon
2 T tahini (sesame butter)
1 T olive oil
2 minced cloves garlic
1/2 t cumin
1/2 t coriander
1/4 t turmeric
1-2 T water (if needed to thin)

Portion and freeze in 1/2 to 1 cup canning jars.
Don’t let your freezer run out of hummus!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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March 2023

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