Ingredients

4 c beans; cooked
1/2 c onion; minced
4 oz green chili peppers; canned
-diced
2 tb vinegar; cider preferred
1/2 ts salt
1 ds tobasco sauce
1 ts cumin powder
1 ts oregano; crushed, dried
1 ts garlic powder
1 ts chili powder
2 c grated cheese

Instructions

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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Per serving (excluding unknown items): 3779 Calories; 87g Fat (20% calories
from fat); 246g Protein; 526g Carbohydrate; 237mg Cholesterol; 2916mg
Sodium

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.