Bean Dip(Yields 4 Cups)

• 4 c. cooked pinto bean flakes or mashed, cooked pinto beans
• 1 c. water
• 1 c. chopped onion
• 1 clove garlic, minced
• 1 tsp. cumin seed
• 2 jalapeno peppers, chopped
• 1 Tbsp. unsulphered molasses
• 4 large tomatoes
• juice of 1 lemon
• 3 Tbsp. chili powder
• 1 1/2 tsp. salt
• 1/2 c. unrefined olive or vegetable oil
• 1/2 lb. sharp cheese, grated

1. In a 2-quart saucepan, place the beans, water, onion, garlic, cumin seed, pepper, molasses and tomatoes; simmer for 1 hour.
2. Add the lemon juice, chili powder and salt.
3. While the beans are still hot, add the oil and grated cheese.
4. Mash or blend until smooth. Serve hot or cold with corn munchies or homemade crackers.

pinto bean, water, onion, clove garlic, cumin, peppers, unsulphered molasses, tomatoes, lemon, chili powder, salt, unrefined olive, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824302 (may not work)