*  Exported from  MasterCook  *
 
         Bean Dip (based on La Leche League International Cookbook)
 
 Recipe By     : also called “Somethings Wrong With This)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          beans -- cooked
      1/2  cup           onion -- minced
    4      ounces        green chili peppers -- canned diced
    2      tablespoons   vinegar -- cider preferred
      1/2  teaspoon      salt
    1      dash          tobasco sauce
    1      teaspoon      cumin powder
    1      teaspoon      oregano -- crushed, dried
    1      teaspoon      garlic powder
    1      teaspoon      chili powder
    2      cups          grated cheese
 
 drain freshly cooked hot beans and toss into food processor with remaining
ingredients.  Process until cheese is melted and mixture is smooth.  Taste,
adding additional vinegar and or seasoning to taste.  Serve hot with chips or
tortillas.
 
 Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30
minutes.  The heavy ceramic hold heat and keeps the dip warm longer.
 
 Can also be used as a sandwich filling or burrito filling.  
 
 Original recipe by Roberta Bishop Johnson, Champaign, Illinois.  Variations by
Vaughan
 ”Whole Foods for the Whole Family", La Leche League International Cookbook  ISBN
0-912500-09-3
 
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 NOTES : Beans can be pinto, red, pink, kidney.  Black beans also work well
 Green Chilis are optional.  Use Jalapanos if there are chili heads to be fed.
 Cheese can be cheddar, colby, jack, etc.  Fetta works well as does mixed cheeses.
 Vinegar amount can vary from 1 to 4 tablespoons depending on the amount of chili
 Tobasco and chili powder are optional (for not-chili-heads)
 I like a chipolte chili or two in this for heat and flavor 
 Author noted that family thought there was something wrong with the flavor of the
dip, but could not identify it until the dip was gone -- and what was wrong was
the dip was gone.
 
 Several sources note that the gas production (flatulance) can be substantially
reduced by soaking the beans for a few hours and then draining off the water,
repeating this process 2-3 times.  The sacrides removed in the soaking and
draining will change the nutrition or taste, but will reduce the gas.