2 ts Chili powder
1 ts Cumin
2 16 oz cans pinto beans*; rinsed & drained
1/2 c Chopped red onion
1 Pickled jalapeno pepper; (to 2), chopped
4 tb Warm water; (to 6 tbsp)
Salt & freshly ground pepper to taste
Toast the chili powder and cumin in a small skillet over medium heat,
stirring, until fragrant, about 1 to 2 minutes.
In a blender or the work bowl of a food processor, combine the beans,
onion, jalapeno, and toasted spices. Pulse to make a coarse puree. With the
motor running, add warm water to thin to a spreadable consistency. Season
with salt and pepper, if desired. (You can also mash the beans with the
seasonings in a bowl, using a potato masher.)
Use immediately at room temperature or warm the beans in a saucepan over
low heat, stirring, until heated through, about 5 minutes.
May be used as a sandwich spread.