Prepare Beans for Bean Dip

"Hello, my name is Amy Staggs and on behalf of Expert Village here is my recipe for Amy’s Easy Bean Dip. So the first actual step in making Amy’s Easy Bean Dip, is opening up our can of beans. Our hands are clean, don’t worry and we’re just going to drain that liquid out of the can of beans. You don’t need to wash them or anything most of that liquid out, you can leave a little bit in, because when we throw it in the food processor, you want it to have a little, a little bit of liquid so that it doesn’t stick to the blade. And again, I prefer using canned beans, its not as much trouble as using uh, fresh beans that you have to cook, its just easy. Goes in the easy part of Amy’s Easy Bean Dip. So we start with our pinto beans, you can also substitute with anything else bean-like in your cupboard. You can use black-eyed-peas, you can use black beans, whatever you like, whatever you’d like to use as a base, but again I prefer pinto. So the next step in making Amy’s Easy Bean Dip, after we’ve drained our beans, still leaving just a little bit of liquid in, just a little bit, we’re going to dump them in the food processor and just use a spoon or fork, to just kind of spread it around so that there’s nothing on the center, you want everything kind of as close to the bottom packed as possible. We want to put on our lid and just pulse, and you can see the consistency getting smooth, really, really quickly, again another good reason for using canned beans, they go to mush really quickly. Now how long you spin for, that’s all individual preference, I like mine just a little bit chunky, so I’m just going to sample, I’d say that’s perfect, so we’re going to leave it at this consistency. All right, there is the next step, chopping up our beans, throwing them in the food processor. Let’s get started with the next step."