It’s taco Thursday over here at our house and we usually have Amys kitchen brand black bean dip as a staple with our taco night but not tonight. When I went to grab a can out of the pantry I realized I was out. Due to our current “stay at home” situation its not really an option for me to run out easily to the grocery so I just decided to make my own!
I’ve been doing this more and more these days and surprising myself at how easy it can be to whip up homemade versions of some of our pantry food staples and favorite restaurant dishes.
✨”No one is born a great cook, one learns by doing”✨
The dip turned out fabulous so give it a try!
I served it up with grain free tortilla chips alongside these staples in our taco bar.. grass fed beef, homemade guacamole, mixed greens, raw sauerkraut, raw cheese, salsa, sprouted seeds, and Siete brand almond flour tortillas.
••••P I N T O – B E A N – D I P••••
1 (15 ounce) can Eden foods organic pinto beans, rinsed and drained
2 tablespoon coconut vinegar
1 teaspoon mineral rich sea salt (or more to taste)
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder 1/8teaspoon cayenne pepper
1/2 cup (more if needed) olive oil
Pulse up all ingredients in the food processor until smooth
Be Well 🙂
p.s. Follow me on Instagram for lots more delicious REAL food recipes I’m cooking on the daily!!!