Sausage Bean Dip


  • 1/2 teaspoon cumin seeds
  • 1/2 onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 large garlic clove, finely chopped
  • 2 Aidells Habanero and Green Chile Sausage links, sliced
  • 15 ounces can pinto beans, drained (reserve liquid)
  • 3/4 cup canned diced tomatoes with green chiles, or salsa
  • grated cheddar cheese (garnish)

Cooking Instructions

  1. In a small sauté pan over medium heat, toast the cumin seeds until fragrant. Remove from the pan, allow to cool and then grind in a spice grinder or with mortar and pestle.
  2. Sauté the onion in 1 tablespoon of the oil until softened, about 5 minutes. Add the garlic and sauté 1 minute more. Set aside. In a separate skillet, sauté the sliced sausage in the remaining tablespoon of oil over medium heat. Combine the cumin, beans, tomatoes, sausage and onion-garlic mixture in a food processor. Process until smooth, adding the reserved bean liquid to achieve the desired consistency. Transfer to a bowl, garnish with cheddar cheese and serve with tortilla chips. Makes about 3 cups