smoky refried bean dip
this super easy refried bean dip is has mild spice and a deep smoky aroma.
Servings 4
Equipment
- food processor
Ingredients
smoky refried bean dip
- 2 dried ancho or pasilla pepper
- ¼ C warm water
- 1 tablespoon olive oil
- ½ C red onion
- 1 tablespoon minced garlic (about 2 garlic cloves)
- ½ teaspoon smoked paprika
- 1 can (16oz / 454g) refried pinto beans
- ½ C fire roasted diced tomatoes
- sea salt, to taste
garnish
- 1 tablespoon vegan cheddar shreds
- 1 teaspoon finely chopped red onion
- 1 teaspoon finely chopped cilantro
Instructions
- Soak the dried pepper in ¼ cup of warm water in a bowl for about 6 to 8 minutes. Place a spoon or something on top so it gets submerged under the water. Once it's much softer, de-stem and de-seed and place in a food processor.
- In a cast-iron pan over medium heat, add olive oil and sauté red onion and garlic for about 3 to 4 minutes until softened and fragrant. Stir in smoked paprika and cook for another minute. Add canned refried beans and ½ cup fire roasted tomatoes (with the liquid) and stir to combine until warmed through, about 1 to 2 minutes. Add the mixture to the food processor with the dried pepper and process until mostly smooth but still has some texture and the pepper is flecked throughout.
- It should be warm enough to serve. Otherwise reheat for serving, add to a bowl and top with chopped red onion, cilantro, vegan cheddar shreds - or other garnishes of your choice
