Badass Bean Dip, Seriously

I have been eyeing the Thug Kitchen cookbook and hope to purchase it soon enough but in the meantime I found this recipe on their blog and it was freakin' delicious! If you haven't heard of them, well they have foul mouths and great recipes and I love them for it. Q and I are definitely not vegetarians or vegans, but we try to incorporate meatless meals here and there, mostly here lately. So, I made this to go along with some stuffed green chiles we had one night and we both loved it.

It's so versatile, you can make burritos with it, nachos and load it up with some veggies, or cheese. Yeah.... we do love cheese. So anyway, here is how you make it, this time I didn't change the recipe a bit. You can also find the hilarious version on their website here:  BADASS BEAN DIP.


Badass Bean Dip       

Serves 4-6

Badass Bean Dip

 

ingredients

Enchilada Sauce
•  1 cup vegetable broth (low sodium)
• 2 Tbsp tomato paste
• 1 1/4 tsp chili powder
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 2 cloves garlic, minced
• 1 tsp soy sauce (low sodium)
• 1 1/2 tsp fresh lime juice

Bean Dip
• 1 tsp EVOO, plus 2 tsp
• 1/2 onion, diced
• 1 jalapeno, seeded & minced
• pinch of salt
• 1/4 tsp ground cumin
• 2 cans (15 oz each) pinto beans, rinsed and drained
• 1/2 cup vegetable broth

directions

1. Make the enchilada sauce:  Combine everything except the lime juice into a medium saucepan and crank the heat up to medium. Bring to a boil, reduce heat and simmer for about 10-15 minutes, whisking occasionally. Once thickened slightly, add the lime juice, stir and remove from heat. Set aside.

2. Make the dip:  Heat 1 tsp EVOO in a pan over medium heat. Add onion and saute until browned well about 5 minutes, then add the jalapeno and cook another 2-3 minutes. Remove from heat and set aside.

3. Pour 1 can beans in a food processor (or blender) and the other can in a medium-ish size bowl. Mash the beans (with a fork or potato masher) until almost all broken up. In the food processor add the broth, remaining oil, cumin, salt, 1/3 cup of the enchilada sauce, half the onion and jalapeno mixture and puree until smooth. Pour into the bowl with the mashed beans and add the remaining onion/jalapeno mixture, then stir until combined well.

4. Preheat the oven to 350º. Pour the bean dip in an oven safe bowl and top with some more sauce. Bake about 10 minutes until warmed through.

Enjoy!

This recipe was adapted from Thug Kitchen.