Refried Bean Dip

Makes: At least 8 servings

Time: 10 minutes with cooked beans

F M V

A basic bean dip that’s great with tortilla chips, though you could serve it with almost anything: raw sliced vegetables; grilled, broiled, or fried tofu cubes; pita, toast, or crackers — you name it.

Use 3 cups cooked pinto or other beans if you don’t have refried beans on hand, but you may want to up the minced chiles and also add ground cumin to taste.

• 1 recipe Refried Beans (page 460)
• Up to 1 cup bean-cooking liquid, vegetable stock (pages 97–100), or water
• ½ cup minced red bell pepper
• ½ cup minced onion
• ½ cup drained diced tomatoes (optional)
• About 1 tablespoon minced fresh chile (like jalapeño or Thai), or cayenne or hot sauce
• 1 teaspoon red wine vinegar or other vinegar
• Salt and pepper

1. Put all but 1 cup of the beans in a food processor or blender and purée until smooth. Add bean-cooking liquid or stock as needed to get the purée going.
2. If needed, lightly mash the remaining beans by hand, using a fork or potato masher; combine with the puréed beans. Stir in the bell pepper, onion, tomatoes if you’re using, the chile, and vinegar. Sprinkle with salt and pepper. Taste and adjust the seasonings; thin with more liquid if necessary and serve. Or cover and refrigerate for up to 2 days; bring to room temperature or reheat gently before serving.

Fast Bean Dip Save a few minutes and some chopping by using prepared salsa: Substitute 1½ cups Fresh Tomato Salsa (page 660) or Fresh Tomatillo Salsa (page 660) for the bell pepper, onion, tomatoes, chile, and vinegar.

Creamy Bean Dip Use tofu to keep it vegan, sour cream for a richer dip, or yogurt for a tangy dip: Substitute silken tofu, sour cream, or yogurt for the bean-cooking liquid or stock.

Cheesy Bean Dip Choose an easy-melting cheese (vegan or regular): After Step 1, gently heat the beans over low heat; stir in about ¾ cup grated cheese, like Cotija, cheddar, or Monterey Jack, until melted. Proceed with the recipe and serve hot or warm.

Layered Bean Dip It may be retro but it’s still crazy good: In a serving dish, alternate layers of Refried Bean Dip, grated Monterey Jack or Cheddar, Guacamole (page 174), sour cream, and Fresh Tomato Salsa (page 660). Top with a generous sprinkle of chopped cilantro.