Olivia makes makes a large quantity of this bean dip at a time so she can freeze it for easy use the next time. She just spoons it into a plastic zip bag, lets it cool, and then forces the air out before storing them flat in the freezer.
It takes a little time to make this bean dip but the addition of jalapeno peppers, onions, garlic and cumin with a healthy dose of chili powder give it a zesty homemade flavor that can't be beat. Next time you are feeling a little Mexican and crave bean dip, give this a try. It is creamy and full of flavor.
*2 pounds pinto beans
*2 - 32oz. containers beef broth
*2 large jalapeños, chopped
*3 large onions, chopped
*8 tablespoons chopped garlic
*3 tablespoons cumin
*1 tablespoon chili powder
*black pepper and salt to taste
*11+ cups water for cooking (more water for soaking the night before)
1) The night before you want to make the beans, put your dried pinto beans into a large bowl (twice as big as the volume of beans you have) and sort through to pick out any bad beans. Fill the container with water and soak overnight.
2) Drain your beans. Add beans, 11 cups water, and all other ingredients to a large stock pot. If you cannot add all 11 cups of water, because your stockpot isn't large enough, no worries. Just add more water as the water cooks down. Add the remaining ingredients to cook with the beans.
3) Bring your beans to a boil, and turn it down to a simmer. You want the beans to bubble here and there, so they cook, but you don't want a hard boil, or you'll need to watch more closely.
4) Cook your beans for 3-4 hours in this fashion. Stir them every hour and check to make sure you don't need to add more water.
5) Test your beans to see if they are soft enough to eat. When they are, put an immersion blender in the pot and puree them.
The beans are so tasty this way and much healthier than what you buy in the store. They also have more flavor. :)