With the Kansas City team in the playoffs, naturally I need to make some football-watching snacks, regardless of whether I'm watching the game myself. Thus, I made a crockpot full of Rancho Gordo cranberry beans yesterday so we can have bean dip. Here's the recipe, which actually came from my sister.
Delicious Bean Dip
2 cans pinto beans or similar (If starting with dried beans, use 1 cup and cook in advance.)
1/3 cup olive oil
1/3 cup green or red bell pepper, chopped
1/3 cup chopped onion
2 cloves fresh garlic, pressed or minced
2 tblsp. Worcestershire sauce
4-5 dashes Tabasco sauce
2 tblsp. ketchup
1/8 tsp. cayenne pepper (optional, but recommended)
1/3 cup cooking sherry or wine (optional)
Heat oil in skillet on medium heat and add onion, pepper and garlic. Cook, stirring frequently, until vegetables are soft. Drain beans and add to pan along with the Worcestershire sauce, Tabasco sauce, cayenne and ketchup. Cook for about 15 minutes, then add sherry or wine and continue cooking until re-thickened (about 30 minutes). Stirring should produce the consistency of refried beans. If you want them smoother, allow the beans to cool somewhat and use a blender or food processor. Serve with tortilla chips.