[Crossposted from Yanthor.net, since I want to have a record of this here too.]

Since everyone seems to be posting their recipes, I'll add one for bean dip. This formula was the one that was used for the version made during this fest (it always continues to evolve, and never turns out quite the same way twice).

• Nearly 2 lbs raw Pinto Beans (bought from bulk section this time)
• 3 Bulbs Garlic [updated 3/15/2004]
• 2 White Onions
• 6 Roma Tomatos
• 4 small cans of chopped Green Chilies
• 5 Jalapeno Peppers
• 2 Habanero Peppers
• 1 lb. block of Sharp Cheddar
• Several Tablespoons of Salt (didn't measure)
• A heavy sprinkling of Black Pepper (again, no measurement)

Soak beans overnight in a large pot of water.

Rinse, and add new water.

Heat them on the stove to medium, and adjust burner as needed to maintain a very low boil. Cook for several hours, stirring frequently. While the beans are cooking, chop the garlic, onions, and tomatoes into very small pieces. Add them to the kettle and let them cook in with the beans.

Before adding any peppers, dump some salt and pepper in and sample the mix (beans should be getting somewhat soft by now). Make sure the salt and pepper levels are reasonably good before proceeding further.

Chop jalapeno and habanero into super-tiny pieces. The smaller the better. Add the peppers, plus the cans of green chilies to the mix as it continues to cook.

When everything is very soft and mushy, mash it into a runny goo. Boil off water or add some as necessary. It should be slightly thick, but not too thick. :)

Lower the heat on the stove. Cut the cheddar block into little cubes, and melt them in by stirring it all around with the burner on low.

Sample some more, and make any final tweaks to the salt, pepper, and water/thickness levels.

Dip with chips, and enjoy!

(This is why I don't write cookbooks... :)