Smoky Chorizo Bean Dip
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- tortilla chips
- 1 medium onion chopped
- 1/2 teaspoon oregano
- 4 ounces chorizo (remove casing) finely chopped
- 1 small red pepper seeded and chopped
- 3 garlic cloves (already increased from 1) minced
- 2 cans pinto beans (15.5 ounce to 19 ounce, each) not drained
- 2 chipotle chile canned in adobo (2 peppers)
- 1/2 cup sour cream as garnish
- chopped cilantro as garnish
- Carbohydrate 9.28927875 g
- Cholesterol 11.2125 mg
- Fat 6.814255 g
- Fiber 1.26687498164177 g
- Protein 1.53497125 g
- Saturated Fat 2.796308125 g
- Serving Size 1 1 Serving (104g)
- Sodium 78.42625 mg
- Sugar 8.02240376835823 g
- Trans Fat 0.705970875 g
- Calories 102 calories
Combine the chorizo and oil in a medium skillet. Cook over medium heat, stirring often, until the chorizo is browned, about 7 minutes Using a slotted spoon, transfer the chorizo to paper towels (on a real plate), leaving the fat in the pan. Add the onion and red pepper to the skillet. Cook over medium heat, stirring often, until the red pepper is tender, about 6 minutes. Add the garlic, oregano and cumin and stir until the garlic is frangrant, about 1 minute. Add the beans with their canning liquid and the chipotle peppers. Bring to a simmer, stirring often. Reduce heat to low and simmer for 5 minutes. Transfer 1 cup of bean mixture to food processor and puree. Stick back into skillet, with the cooled chorizo. Transfer to a medium bowl and cool. Season with Salt. Cover and refrigerate until chilled, at least 2 hours and up to 2 days. If the chilled dip is too thick, stir in some water or broth. Garnish with Sour Cream and cilantro. Serve with tortilla chips.
