I know must of my latest post had been Mexican or Tex Mex kind of food, but since May 5th I had left over ingredients that were fresh and delicious and I want them to use them all before they went bad, my post is about real food I cook for myself..not style make believe food, so if this week I am killing all this ingredients, well...you will see it here!
Anyways, that is what I love about Mexican cuisine, the ingredients are fresh bold flavors, in the salsas and pico de gallo, the use of delicious beans and whole grain tortillas...lemons, limes, fish ..seafood...it gives me so much to play with, when I buy the basics for Mexican food, I always ended up with infinite possibilities for dinners, brunch and snacks....just the pico de gallo I can use as a base for so many plates, I always try to keep a fresh jar of home made salsa and other of pico de gallo. I can use it as a base for red rice, over eggs...beans ect!
So , I was making myself some lunch and I had left overs home made beans from the day before and decided I will make me a vegan dip. So basically this is the recipe for the beans...and feel free to top it of with anything you want. If you want to go vegetarian and eat cheese feel free to ad it. If you are in the clean eating lifestyle this is a good healthy dip that will knock your socks off!
In mine, I add fresh diced tomatoes, red peppers, a little dice fresh jalapeno, green olives and fresh cilantro. and then drizzle lime all over...was really good, light and full of fresh flavors and creamy beans. Get some good whole grain chips or make your own and enjoy it!
Ingredients
1 pound dry pinto beans, rinsed
2 tablespoons minced garlic, divided
1 medium tomato, diced
2 tablespoons ground cumin
1 tablespoon chili powder
2 tablespoons olive oil
salt and pepper to taste
Directions
Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
