Tipsy Mexican Beans
Try soon"Awesome bean dip. We used pinto beans, and didn't bother to measure anything and it was delish! It firms up as it cools, so unless you serve it hot, add a bit more liquid.Make up to 4 days in advance. Reheat bean mixture slowly in saucepan, add several tablespoons of water until creamy." - ChristinaE2005
Yield: 4 Ready in 45 minutes
4 people trying soon
Tipsy Mexican Beans Preparation
In a medium skillet, heat olive oil, garlic, cumin and oregano over low heat until sizzling and fragrant. Stir in pink beans and salt to taste. Increase heat to medium-low. Add tequila and simmer 5 minutes. With back of large spoon, smash beans until mixture is creamy. If mixture is too thick, stir in hot water as needed. Just before serving, spoon onto Tostitos. Top each with several small cubes of avocado and sour cream (if desired)
Make up to 4 days in advance. Reheat bean mixture slowly in saucepan, add several tablespoons of water until creamy.
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