A random can of Trader Joe’s refried beans that moved with me to Alabama, and my favorite Whole Foods’ salsa verde (purchased on a whim the last time I was in Birmingham)…
….combined* to inspire today’s L is for Lime creation for Heather‘s Meatless Mondays A-Z.
I don’t know why mashed up pinto beans were suddenly the best thing in my (L is for) life, but something about the bright infusion of salsa verde with the rich savoriness of the beans kept me craving more.
So I set out to reinterpret my own kooky combination, albeit with a focus on (leftover) cilantro and lime (of course)…
Salsa verde is usually made with tomatillos, but as Tuscaloosa isn’t quite the hotbed of Latin ingredients–Will someone please send m a jicama?–that I’m used to, I went with a can of diced green chiles (that somehow also ended up moving South with me) instead.
Salsa Verde Pinto Bean Dip
1 15-oz. can pinto beans, rinsed and drained
1 4-oz. can diced mild green chiles
1/2 cup fresh cilantro
3-4 Tbsp. lime juice
salt + pepper
Combine all ingredients in a food processor.