Speckled bean dip

Pinto bean or speckle bean is named after its mottled skin.  Since it is an inexpensive form of protein, these beans have become popular in many cultures throughout the world. 

This dip is great alongside Spanish rice or delicious made  into bean burritos.

Ingredients:
2 (15 ounce) can pinto beans, rinsed and drained
1 serrano pepper, finely chopped
1/2 cup finely chopped onions
1/2 cup carrots, chopped into 1/4 in cube
1/2 cup fresh corn
4 garlic cloves, minced

2 tsp ground cumin
1/2 tsp asafetida
1 cup chopped tomatoes
1 tsp mango powder
2 tsp hot sauce
 cups chicken stock (optional), or water
ground black pepper
salt

Method:

Place the beans in a sauce pan and add the chicken stock and 1 cup water. Cook for about 15 minute on medium heat. Then put it into a blender and puree it coarsely.

In the meantime heat a saute pan. Put about 3 to 4 tablespoon oil. Add the onions followed by the garlic. Saute for about 3 to 5 minutes until onion turn translucent.

Add the cumin powder, asafetida and onions and cook until tomatoes are mushy. Add the carrots, serrano pepper and corn and cook for another 3 minutes .

Now add the pureed beans. Adjust the consistency. Season with salt and pepper and mango powder and hot sauce. Cook for another 3 to 5 minutes and serve warm with a splash of hot sauce and sprinkle of cotija cheese.