posted on Mar, 15 2012 @ 04:15 PM
Laz’s Post-Missouri Bean Dip
Here’s the backstory on this dip. Years ago, there was a little eatery in the Waldo area of south Kansas City called Sancho’s. Among other
dishes, they served an appetizer called “Chilie Con Queso,” which was a concoction of beans, cheese, and chips. I loved it so well, I noted what
it seemed to contain and tried to reproduce it at home. After a while I was making a serviceable version of what Sancho’s served, but after moving
to New Mexico, I tried it once again. My wife made suggestions, and it underwent refinements. Most importantly, ingredients got better, and the taste
got hotter. Now, I have got it so well down that I can offer a recipe, as follows.
6 cups canned or cooked pinto beans, undrained (Laz uses pressure-cooked Pintos grown in Colorado)
1 4oz can of diced green chilies
1/4 teaspoon of ground black pepper
1/4 teaspoon of ground chipotle chilie
3/4 – 1 cup of salsa (cook’s choice)
1 –2 cups shredded cheese
1 bouillon cube (cook’s choice) (Laz uses tomato/chicken)
other spices/seasonings to taste
a little water if too thick
heat the lot in a saucepan, on low heat for the sake of the cheese
mash contents or (recommended) use a hand blender
enjoy!