Ideas for pinto bean dip

kuan

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I want to clear out my pantry and I have a whole bunch of beans.  There are people coming over tonight but I can't really think of anything else to do with it.
 
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My sister in law makes a great "taco" style bean dip.  Seasoned ground meat, rotel tomatoes, cheese, beans, jalapenos layered and baked.  She uses refried beans, but you could proc them if whole with a little stock if need be.
 
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Do not forget the bacon in your soup to make it tasty and if you make a bean salad with bacon it will be better than without it /img/vbsmilies/smilies/lol.gif
 
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And if you do use bacon make sure you add lots of hot chili peppers since the capsaicin is known to prevent cancer .
 
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Don't want to be redundant (all great ideas).

Gift bags??????

/img/vbsmilies/smilies/wink.gif

mimi
 
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Cook, mash, fry in bacon fat with taco seasoning added. Put in a serving dish and top with a layer of nacho cheese(Rico's is a good canned brand), then a layer of olives and scallions(chopped). Spread sour cream over the top, have salsa on the side. Serve with various chips and cold beer! Always a hit at football games!
 
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Pig's trotters, cotechino and beans stew.
I will google if I have to but IMO you prolly make the best....

Describe?

Not here to poke the bear or hurt any feelings 'cuz the layered "taco dip" is a standard at every party I work/attend.

Just not a personal favorite...think it has something to do with the many different textures in the dish.

Plus I once had to wash the casserole someone brought one in.

The guest had garnished with shredded lettuce and chopped canned tomatoes.

The gray/brown of the avocado mixed with the limp lettuce made me gag.

Wanted to throw the dish away and report as stolen lol.

mimi
 
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Hey mimi. Using Google translator (pretty good indeed).

Trotters with beans

4-6 clean pork trotters cut in halves.
1 Cotechino. Pork skin works well too (almost the same).
300 gr. white (butter?) beans.
2 onions.
3 cloves of garlic.
½ cup olive oil.
Salt.
Parsley.
Water.
½ glass of port.
Black pepper.
1 chilli.

Soak the beans the day before.
In a clay pot saute two medium onions brunoise, the chilli and some garlic cloves.
Pour the legs and brown them.
Add salt and pepper.
Deglaze with Porto.
Add the beans, ¾ liter of water, and the cotechino.
When the beans and trotters are done, crush some beans to thicken the sauce.
Serve with finely chopped parsley and a splash of olive oil.

As a side, boiled potatoes are perfect.
 

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