Spicy Three Cheese Pinto Bean Dip with Grilled Jalapeno

FROM - DelightfulDeliciousDelovely.com

Spicy Three Cheese Pinto Bean Dip with Grilled Jalapeno


5 cups canned pinto beans - drained & rinsed

2 jalapenos - roasted, seeded & peeled

1 small onion - diced

1 cup cilantro

1 heaping tsp ground cumin

4 oz goat cheese

12 oz grated mozzarella

2 cups grated cheddar

S&P to taste

GARNISH OPTIONS - more chopped cilantro, diced pickled jalapenos or green chiles, pico de gallo, sour cream, hot sauces, grilled corn.



Roast the jalapenos on a grill or in a grill pan or under a broiler (watching & rotating them very carefully) until they are blackened.  Place in an airtight container until they cool & then roll the skins off under running water.  Seed them & dice.

Puree about 3/4 of the beans in a blender or food processor with enough water that they blend completely smoothly.  Add the onion, cilantro, grilled jalapeno & the cumin & puree completely. Transfer the blended beans to a soup pot & add the remaining beans & all the other ingredients.  Heat until all the cheeses melt & everything is heated through.  This might require a bit more water to get the dip to a good consistency.  Taste it and add S&P to taste and maybe add a hot sauce if it isn't spicy enough.  

This is best served in a heated container - like a small, serving crock pot or chafing dish because it tends to set very thickly when it cools.  Or - serve a small quantity of it in a bowl while the remainder sits on very low heat on the stove.  Simply replenish the serving bowl as needed with warmed dip from the stove.  Garnish with something of your choice to make it look pretty.    

The grilling of the jalapeno is nice - but not 100% necessary.  You could also do this with dried beans either soaked over night or quick soaked (allowed to sit off heat in boiled water, covered for an hour).  They will still require a few hours of cooking beyond this though before they are soft enough to blend.