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Pinto Bean Spread

This is a delicious and healthy bean dip that can also be used in burritos or quesadillas. A food processor is handy but you can easily blend this with a fork, potato masher, or a pastry blender which is my personal favorite smashing instrument.

At home I always cook my own beans because it is much cheaper and very easy to do. I like to use frozen green chiles when I have them available. Most grocery stores in the western part of the country carry them. If this isn't spicy enough you can add dried red or green chile for more kick.

If you like cheese just add shredded cheese when you reheat the beans and cook until it's melted.


 1/4 cup onion
 2 cloves garlic
 1 can pinto or other beans
 1 can chopped green chiles
 2 teaspoons olive oil
 Shredded cheese (optional)


Mince the onion and garlic. Heat the olive oil in a medium size skillet. Saute the onion until softened, add the garlic and cook for one additional minute. Add this mixture to the beans and chiles and mash well or process in a food processor until you get a coarse mixture. Return this to the pan and heat until warmed through. Add optional cheese and continue heating until melted.

Serve with tortilla chips or veggies.

Serves: 2 to 4
Onions Garlic Beans Cheese Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.