Sunday, October 26, 2014

Something From Nothing #29: Old Fashioned Bean Dip

When you take on a big move like the one we are in the middle of, you find out a lot about yourself and your family. So far I've discovered that we don't like to throw things away. "We" also like to buy lots of blog props, and someone has amassed a huge collection of Clinique's gift with purchase bags. Wonder who that could be?

Since I only have one more trash day before we leave, I am pitching and cleaning like a woman possessed. Come Sunday night the refrigerator and pantry will be empty and gleaming. A slow and painful death has been promised to anyone who should foul either one in the quest sustenance. I'm sorry, if you are hungry go eat your snacks in the car. By tomorrow the kitchen will be a food free zone. Until then I'm cooking everything I can put my hands on so we don't have to move it.

For lunch today we had the perfect Something From Nothing dish. Nothing fancy and simple to make, my old-fashioned bean dip is really nothing more than a can of beans pureed that you spice up however you wish. Roll some of this up in a warm tortilla or add chips and maybe just a little bit of cheese, and you have a great little football snack or a house mover's light lunch as I told my boys today.

So here you are, Something From Nothing #29 . . .  by the skin of my teeth.

Old Fashioned Bean Dip

Oh go ahead and add some bacon if you must. You know I love it, but this recipe really doesn't need it and it will be eaten by everyone. Vegans, vegetarians and carnivores alike will all love it.

1 - 29 ounce can pinto beans, partially drained (removing about 1/4 - 1/3 of the liquid will give you a nice consistency)
3 tablespoons chipotle sauce or adobo sauce from a can of chipotle peppers (Tabasco sauce to taste can also be used)
1/4 teaspoon granulated garlic
1/4 teaspoon ground cumin
1/2 teaspoon mild chili powder
1/4 teaspoon onion powder
Salt and pepper to taste

Place all ingredients in a blender or food processor and process until smooth.

Serve as is at room temperature or heat and garnish with cheese, cilantro, pico de gallo, green chiles or green onions.

Makes about 2 cups.

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