Salsa Verde Pinto Bean Dip

by Sarah on October 7, 2013 · 7 comments

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)IMG_3951 (1024x683)

….combined* to inspire today’s L is for Lime creation for Heather‘s Meatless Mondays A-Z.

*with some nutritional yeast and a side of sweet baked plantains covered in peach vidalia hot sauceMMAZlime

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.IMG_4627 (1024x683)

So I set out to reinterpret my own kooky combination, albeit with a focus on (leftover) cilantro and lime (of course)…IMG_4637 (1024x683)

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.IMG_4665 (1024x683)

Hot or cold…IMG_5238 (1024x682)

…or on sweet potatoes?IMG_4725 (1024x684)

Me gusta. Mucho.IMG_4705 (1024x683)

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.

Process until just slightly chunky.IMG_20131005_152356_595 (1024x1024)


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