Ranchero Bean Dip

My son has been known to say, "Oh, mom's in a dippy mood..." and he's not far from the truth when Ranchero Bean Dip is served up for dinner.

Once you try this delicious dip, you'll serve it to your kids for dinner too!

Make it a special treat and this dip with homemade corn tortilla chips in the yellow, white and blue varieties. You'll be glad you did. Ranchero Bean Dip is the best!

What you'll need:
- 1/2 lb. dried black beans, picked over (get rid of the ugly ones)
- 1 quart of cold water
- 1 small yellow onion, finely chopped
- 1 jalapeño chile, seeded and minced
- 2 cloves of garlic, minced
- 1 tsp of sea salt
- 2 ears of sweet corn
- 1 tbsp of olive oil
- 1/2 cup canned crushed tomatoes with juice
- 2 cans chipotle chiles in adobo sauce, stemmed, seeded, and minced
- 3/4 cup Monterey Jack cheese, grated
- 3/4 cup Sharp Chedder cheese, grated
- sea salt to taste>br>- 2 green onions, green part only, chopped

Put your black beans in a large bowl and cover with cold water. Soak the beans for about 10 minutes. Drain the beans in a colander and rinse under cold water. Do this one more time.

Bring the mixture to a boil and reduce the heat to a simmer. Cook the bean mixture for 2 hours, partially covered and stirring it in between laundry loads.

Next, stir in the salt and continue to simmer until the beans are tender or for about an hour.

While the beans are cooking preheat the oven to 450 degrees F (or do more laundry!) Take your corn and gently pull back the corn husks leaving them attached to the base of the corn. Remove the silk and rub the kernels with the olive oil. Pull the husks back over the corn and place on a baking sheet.

Roast the corn for about 20 minutes - make sure you turn the husks over after 10 minutes. Remove the corn from the oven and allow it to cool. Then take off the husks and cut the kernals from the cob. Place the kernals in a small bowl and set aside.

Add the tomatoes and the chipotle chiles to the beans and increase the heat to medium again. Simmer for 15 minutes, stirring and mashing the bean mixture until it is thick, creamy and dreamy.

Last, but not least, lower the heat an stir in the cheeses. Stir until all the cheese is melted. Now is the time to add those roasted kernels with so much flavor! Taste it (my favorite part) and season with more salt if needed.

Pour that lovely dip into a warm chafing dish, garnish with the geen onion, and have a feast!

Great chip ideas to go with Ranchero Bean Dip are:

Corn Tortilla Chips - Homemade and yummy!

Flour Tortilla Chips - another way to serve chips.

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