I will add a favorite of our families.
Hot Mexican Bean Dip
1 #2 1/2 can of pinto or pork and beans(28 oz)
1/2 cup shredded sharp cheese
1 t. garlic power
1 t. chili powder
1/2 t. salt
2 t. vinegar
2 t. Worcestershire sauce
1/2 t. liquid smoke
cilantro
4 slices cooked bacon (crisp)
Combine all ingredients except bacon. Heat in chaffing dish (I use small crock pot) top with crisp bacon, crumbled.
Makes 3 cups Serve hot with corn chips.
I double the recipe. I think you can modify this with your home grown beans.
Last edited by Ioftheneedle; 09-13-2018 at 01:54 PM.