Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.

Recipe information

Total Time
25 minutes
Yield
Makes 1 1/2 cups

Ingredients

1 tablespoon olive oil

1/3 cup chopped red onion

1 (15-ounce) can low-sodium pinto beans, rinsed and drained

2 garlic cloves, chopped

3 tablespoons chopped red bell pepper

3/4 teaspoon chili powder

1 1/2 teaspoons red wine vinegar

1/4 teaspoon dried oregano

3/4 teaspoon kosher salt, plus more

1/4 teaspoon freshly ground black pepper, plus more

Preparation

Step 1
Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
Step 2
Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
Do Ahead
Step 3
Bean dip can be made 3 days ahead. Store in an airtight container and chill.

TagsDip Pinto Bean Bean and Legume Vegetable Snack Starter Dinner Vegan Vegetarian Dairy Free Gluten Free Nut Free Easy Quick Weeknight Meals Make Ahead 30 Minutes or Less Saute Food Processor Super Bowl Epicurious

Leave a Review

Reviews (10)

I used this dip for the bottom of a 7 layer dip. Fantastic. Would also be great spread on a tortilla with veggie fajita toppings!!
- ljdenning
- 3/17/2017
Delicious! I had some dip left over, so for lunch today I spread it over a store-bought tostada, topped it with homemade salsa, lettuce chiffonade and avocado slices. This bean spread is better than the refrito beans I usually make. Thank you!
- pcclaudia
- Québec
- 8/29/2017
Great with fritos! I cooked the bell pepper with the onion till tender. Nice mild flavors
- jansan1
- Orange County, CA.
- 3/8/2018
Very bland. So I added and added stuff like jalapeño peppers, cumin, lime juice, etc. It still was too bland for our Super Bowl crowd.
- trudywarm
- Seattle, WA
- 2/12/2019
Delicious! I doubled the recipe for a gathering tomorrow and turned out great! I added one small diced rocoto pepper to sautee with the red pepper and garlic. Great with tortilla chips and plan to serve with crudites. Will make this again!
- arandro7
- Washington, D.C.
- 2/17/2019
Delicious. I added cumin and extra chili powder. I made a batch for a potluck where the hosts were vegan. While tasting it, I ended up devouring half of it, so I had to make another batch for the party. This time I doubled the recipe. Best with Juanita's tortilla chips.
- Anonymous
- Washington State
- 3/22/2019
I made this over Memorial weekend. It is really easy and good. It could use a little kick, maybe a jalapeno. I added more red onion and bell pepper than called and a little more than 1/4 cup of water. i would like to used something other than water.
- Anonymous
- Huntington Beach, CA
- 5/28/2019