Ingredients and Weight:
- 2 cups (400 grams) dried pinto beans
- 1 cup (250 ml) water
- 1/2 cup (125 ml) vegetable oil
- 1/4 cup (60 grams) brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small onion, chopped
- 2 cloves garlic, minced
Preparation Time:
- Preparation Time: 30 minutes (including soaking time for beans)
- Cooking Time: 2 hours (slow cooker) or 1 hour (stove top)
Difficulty Level:
Level 3 (Moderate difficulty, requires some patience for slow cooking)
Preparation Method Steps:
- Soak the pinto beans in water for at least 8 hours or overnight.
- Drain and rinse the beans.
- In a slow cooker, combine the beans with water, chili powder, cumin, salt, pepper, brown sugar, and chopped onions.
- Set the slow cooker to low and cook for 2 hours, or until the beans are tender and creamy.
- Stir in the minced garlic during the last 30 minutes of cooking.
- Taste and adjust seasoning, adding more chili powder or salt if needed.
- Serve warm with tortilla chips or vegetables.
Nutritional Information: (per serving, assuming 8 people)
Calories: Approx. 300-400 (depending on serving size and ingredients used)
Fat: Approx. 15-20g
Carbohydrates: Approx. 40-50g
Protein: Approx. 15-20g
Fiber: Approx. 8-12g
(Note: Nutritional information may vary based on specific ingredients and preparation methods.)
Dish Characteristics:
- Rich and creamy texture from slow-cooked beans.
- Spicy and slightly sweet flavor profile, typical of New England cuisine.
- Versatile dish that can be served as a snack or as a side dish with meals.
User Comments:
- "This bean dip is fantastic! The flavor is spot on and the texture is perfect."
- "I love the combination of spices in this dish, it gives it a unique flavor."
- "This is a great dish to make in advance, it tastes even better the next day."
Special Precautions and Tips:
- Soaking the beans overnight is crucial for better texture and digestion.
- Adjust the seasoning according to personal preference.
- For a smoother dip, puree some of the cooked beans in a blender before serving.
- Leftovers can be stored in the refrigerator for up to a week. Reheat before serving.
