From aspicyperspective.com
Ingredients
- 1 pound dried pinto beans
- ½ large sweet onion, peeled and cut into wedges
- 4-6 cloves garlic smashed
- 1 cup pico de gallo
- 5 cup shredded Mexican blend cheese
- 1 teaspoon salt
- 1-15oz can of green enchilada sauce
Stovetop Method:
To make on the stovetop, soak the beans in cold water overnight.
Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
Instant Pot Method: (preferred method)
You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
Bean Dip Prep:
Once the beans are very soft, drain off the liquid and reserve for later use.
Pour the beans into a large food processor (I used an inversion blender instead and left the beans in my instant pot). Add the pico de gallo, 1 cup of reserved liquid and can of enchilada sauce. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.
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