Pinto Bean Dip

No power needed for these fine flavors

A recipe from Florida International University, University Park Wellness Center. Read our August 2016 story on creative cooking during hurricane season.

Yield: 4 servings

Tools: can opener

Ingredients

  • 2, 15-oz. cans pinto beans, drained
  • 8 slices of canned jalapeño rinsed (save 2 tbsp. juice)
  • 1 tsp. sugar
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. tsp. garlic powder

Method

Mash all ingredients in a bowl until fairly smooth. Serve with baked tortilla chips, lettuce, and tomatoes.