By In The Kitchen With Stefano Faita
1 (28 ounce) can pinto beans
2 cloves garlic, finely chopped
2 tsp. chili powder, such as chipotle or ancho
2 tsp. ground cumin
2 tsp. oregano
2 tbsp. red wine vinegar
1/4 cup water
5 tbsp. olive oil (optional)
Salt and freshly ground pepper, to taste
4 strips bacon, cooked and finely chopped
3 ripe avocados
Lime juice, to taste
Salt, to taste
1 (500 ml) tub sour cream
Fresh Tomato Salsa
1 1/2 cups to 2 cups grated Monterey jack cheese
Handful chopped olives
3 tbsp. crumbled queso fresco or feta
Handful pickled jalapenos or fresh jalapenos
Tortilla chips, for serving
For the bean layer: Add beans, garlic, chili powder, cumin, oregano, red wine vinegar and ¼ cup water too food processor Process until smooth, adding olive oil if desired or more water to loosen. Stir in cooked bacon. Taste and adjust for seasoning. Set aside.
For the avocado layer: Mash avocadoes with fork or potato masher. Add lime juice and season with salt. Taste and adjust for seasoning. Set aside.
Layer in 13-inch x 9-inch x 2-inch oval baking dish: bean layer, avocado layer, sour cream and Fresh Tomato Salsa. Garnish with Monterey Jack cheese, black olives, queso fresco and pickled jalapenos. Serve with tortilla chips.
Yield: 8 to 10 servings.