Serves 10 to 12
2 tablespoons extra virgin olive oil
1 tablespoon good chile powder
1 teaspoon cumin
2 1-pound cans pinto beans, drained
1 large roasted onion*, chopped
3 cloves roasted garlic*, chopped
1/2 teaspoon Tabasco sauce
Salt, to taste
1 1/2 cup Jack cheese
Chopped cilantro, for garnish
Heat the olive oil in a heavy saucepan. Add the chile powder and cumin. Stir the spices in the hot oil for 2-3 minutes over medium heat. (Do not burn.) Puree the beans in a food processor and add to the saucepan. Stir in the chopped roasted onion and garlic. Cook for 5 minutes, stirring occasionally, over low heat. Stir in the Tabasco and 1/2 cup of the cheese. Season to taste with salt. Place in a small casserole dish and sprinkle the remaining cup of cheese over the top. At serving time, place in the microwave or a hot oven until hot through and the cheese is melted.
Serve hot with fat-free chips for dipping.
Rub a large, unpeeled yellow onion with oil. Wrap in heavy-duty foil, crimping top to close tightly. Place in a preheated 400°F oven for 1 hour to 1 1/2 hours, depending on size of onion. The onion will be soft when done. Cool and peel.
Cut the top off a large, firm head of garlic. The tops of the cloves should be exposed. Place on a square of heavy-duty foil. Drizzle some olive oil over the garlic head and sprinkle with a bit of salt. Tightly close the foil, crimping the top. Place in a preheated 400°F oven for about 30 minutes or until soft. Cool. Gentle pressure on bottom of a roasted clove of garlic should easily push it out of its skin.