Spicy Pinto Bean Dip

Super Bowl parties are not Shanna Ree’s friend! Don’t get us wrong, she LOVES fried foods and rich and creamy dips and chips. But alas, they do not love her. For some reason, football goes with bad food, like cookies go with milk. Shanna Ree has difficulty avoiding all of them at once. So, she brings her own! With no fat in this dip, you can eat and eat until your heart’s content! Park yourself next to this bowl during the Bowl and stay put! Serve with vegetables or chips to dip.

2 c dried pinto beans

1 jalapeno, deseeded
2 T chipotle chili pepper
1 shot Tequila
2 T white wine vinegar
Dash of Habanera chili powder (be careful!)
1 t paprika
14 cloves garlic (that’s right, fourteen!)
Juice of one lemon
2 t coriander
1 c fresh cilantro, chopped

Rinse the dried pinto beans and add to 6 cups of cold water in a medium pot. Boil 2 hours or until soft. Watch closely and add more water if needed. Once soft, drain the beans and add to a food processor. Add the next nine ingredients, reserving cilantro. Blend until smooth. You may need to scrape the sides down and rotate the bottom of the mix to the top often, as the beans near the blade will mix more quickly. Once smooth, remove from the processor and mix in cilantro. You can make this ahead and refrigerate, the flavors will combine. Serve with baked chips or add to tacos or fajitas instead of refried beans.