College football starts this week and any fan worth their salt (Kosher, please) knows that this can't officially happen without dip.
Here's a great hot bean dip that I know you'll love.
First, the recipe. Then an exciting play-by-play follows!
Lu’s Gig’em Dip
1 (14.5 oz) can Pinto Beans
3 T. finely diced onion
2 cloves garlic (finely diced)
1 finely diced Jalapeno pepper (adjust amount to your taste, my jalapenos were mild!)
1 whole roasted Hatch chile (finely diced) or substitute Poblano
½ t. Pinto Beano seasoning
1 small jar chopped pimentos (undrained
2 ½ cups grated cheese (Monterey Jack or Cheddar, or a combination)
½ t. Chipotle Chili Powder (or just regular chili powder)
2 green onion chopped finely
1 T. butter
1 T. vegetable oil
Heat the butter and oil over medium heat. Add the garlic and onion and stir until soft and translucent, about 3-4 minutes. Do not let the garlic brown or it will be bitter. Add the Pinto Beano seasoning. Drain most of the liquid from the beans (reserving the liquid) and add about 1/2 of the beans to the garlic and onion. With a wooden spoon, mash up most of the beans. Stir well. Add the Jalapeno, the Hatch Chile, the pimentos (with the liquid) , the remainder of the beans and a generous pinch of salt. Mix well and cook over medium heat for about 4 minutes. Add the cheese and chile powder and stir well. Reduce heat to simmer (or very low) and stir until all the cheese is melted. Stir in the green onions.
Add some of the reserved liquid from the beans if mixture is too thick.
Enjoy with chips! And Fightin' Texas Aggie Football!
Here's the play-by-play:
If you've never had Hatch chiles, throw on your shoes and go to Santa Fe, Albuquerque, any little town in New Mexico or just your local HEB and get your hands on some.
To roast them, just place them right on the flames of a gas burner or throw them on your grill. Today's temperature was around 107, so I chose to roast mine in the air-conditioned comfort of the INSIDE OF MY HOUSE.
I always roast more than I actually need for the dip - just roast, peel, and put them in the freezer to use another time.
After they are nicely charred,
Put them into a paper bag and close it tightly allowing them to sweat for about 10 minutes. This makes the skin easy to pull off.
Here's one after peeling.
Chop it finely and set aside.
First, cook the garlic and onion in the oil and butter until soft and translucent (you'll notice a little jalapeno jumped in early!)
Drain and reserve most of the liquid from the beans.
Add 1/2 of the beans, and the seasoning, and mash the beans roughly with a wooden spoon.
Then add the jalapeno, Hatch chile, pimentos, and the rest of the beans and salt...
Cook for about 4 minutes.
Add the cheese and the chile powder and reduce the heat to very low (simmer).
Heat until the cheese is melted. Stir in the green onions, and additional liquid reserved from the beans if the mixture is too thick.
A definite score!
Enjoy with your favorite team!