BEAN DIP

Ingredient

44 oz Cooked beans, mashed (one large and one small can of pinto beans) may be any kind that you love, but stay with the darker varieties of beans. I usually cook my own. (Pinto, black, kidney, etc)
5 ea Tomatillos, cleaned, husked and washed. Process in food processor or chop by hand to puree. You can also buy these canned in most stores.
8 oz Anaheim chilies, (called Hatch chilies or Santa Cruz chilies also)
1 lb Pork sausage, (use low fat turkey or chicken sausage if you like). Fry in a pan and drain on a paper towel to remove the fat.
1 tsp Marjoram
1/2 tsp Sage
Black pepper to taste

Directions

Prepare and mix all of the ingredients together, order of mixing is not important. Warm the bean dip up so that it is a good serving temperature and that when someone puts it in their mouth, they don't get burned.

This dip should be served warm. When setting it out for your guests, serve in small batches so that it will be warm, or serve on an electric warming plate. This is good with all kinds of chips and/or crackers.

Forrest's Bean Dip

I also have a second recipe which is a little different and you might enjoy. It's a bit more straight forward, and a smaller recipe.

Ingredient

1 can Refried (Pinto) beans, 29 ounce size
1 jar Herdez salsa, 12 ounce size
(I like the hot variety) Any good chunky salsa will work.
1 tsp Ground cumin
1 tsp Garlic, either fresh or garlic powder
Fresh chopped cilantro to taste

Directions

Place all of the ingredients into a bowl large enough to mix them in. Mix well to combine and place in the icebox to chill. When ready, serve with corn or potato chips.

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