7 Layer Pinto Bean Dip
Author: Leslie Green - The Hungry Housewife
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
An easy game day or party dip.
  • ½ package Hurst's Pinto Beans, reserve flavor packet for another use.
  • 2½ tablespoon Taco Seasoning
  • ¼ teaspoon salt
  • ½ cup Sour Cream
  • ½ cup Shredded Cheddar Cheese
  • 1 cup Shredded Lettuce
  • 2 medium Tomatoes, chopped
  • ⅓ cup Black Olives
  • Dipping chips of choice
  • 3 Avocados,halved, seeded and peeled
  • ½ lemon, juiced
  • 3 teaspoon Sour Cream
  • ½ teaspoon Sriracha Sauce
  • ¼ teaspoon Salt
  • ⅛ teaspoon Pepper
  1. Rinse beans until water runs clear. Sort through beans and discard any pebbles or debris. In a large bowl, cover rinsed beans with about 3″ of cold water; soak overnight.
  2. After soaking, place beans in a large soup pot with 8 cups of water. Bring to a rolling boil, then reduce the heat to medium and simmer for about 2 hours, or until beans are tender. Add water during cooking if needed.
  3. Drain beans. Place in a medium bowl.
  4. To beans, add taco seasoning and salt. Mix until incorporated and the beans are somewhat mashed.
  5. Spread the beans out onto a dinner sized plate.
  6. Layer with guacamole(recipe below), sour cream, lettuce, tomatoes and black olives.
  7. Serve with your chips of choice.
To make Guacamole, place the avocados, lemon, sour cream, Sriracha, salt and pepper in a medium bowl and using a fork, mash and mix.
Recipe by The Hungry Housewife at http://www.thehungryhousewife.com/2013/12/7-layer-pinto-bean-dip-giveaway.html