easy bean dip

Today is the first day of our church's annual Daniel fast, so it's been a meatless, sweetless kind of day. I look forward to it, even though I no can has cheezburger for 21 days.

Yesterday, in preparation, I cooked a pot of pinto beans. The usual, pound of dried beans, onion, bell pepper, salt, pepper, cooked like it says on the package. We had those for supper tonight with some cornbread. (I'm not sure cornbread is entirely on the fast, with milk and all. But give me a break, I gave up coffee!)

After supper, I wanted to use the leftover beans to try making some bean dip to eat with corn chips or tortillas. Please note that I have never made bean dip, so I don't know how it's normally done. I took about 3-4 cups of the beans, draining most of the liquid away. I put them in the food processor with a can of undrained Ro-Tel tomatoes and green chiles, original. I processed it until it was nice and smooth, and boy, is it good! It's a little hot, but one could just use the mild Ro-Tel instead.

That's one thing I love about this fast; we usually find family favorites that stay with us the rest of the year!