Drain freshly cooked hot beans and toss into food processor with
remaining ingredients. Process until cheese is melted and mixture is
smooth. Taste, adding additional vinegar and or seasoning to taste.
Serve hot with chips or tortillas.
Serves well in a cock pot or bean pot heated in an oven at 350
degrees F for 30 minutes. The heavy ceramic hold heat and keeps the
dip warm longer.
Can also be used as a sandwich filling or burrito filling.
Original recipe by Roberta Bishop Johnson, Champaign, Illinois.
Variations by Vaughan
"Whole Foods for the Whole Family", La Leche League International Cookbook
ISBN 0-912500-09-3
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NOTES: Beans can be pinto, red, pink, kidney. Black beans also work well
Green Chilis are optional. Use Jalapanos if there are chili heads to be fed.
Cheese can be cheddar, colby, jack, etc. Fetta works well as does
mixed cheeses.
Vinegar amount can vary from 1 to 4 tablespoons depending on the
amount of chili
Tabasco and chili powder are optional (for not-chili-heads)
I like a chipotle chili or two in this for heat and flavor
Author noted that family thought there was something wrong with the
flavor of the dip, but could not identify it until the dip was gone
-- and what was wrong was the dip was gone.
Several sources note that the gas production (flatulance) can be
substantially reduced by soaking the beans for a few hours and then
draining off the water, repeating this process 2-3 times. The
sacrides removed in the soaking and draining will not change the
nutrition or taste, but will reduce the gas.
