by Crystal Wahpepah

Pinto Bean Dip with Roasted Pine Nuts

Servings: 15



  1. Add 2 cups of cooked pinto beans of 1 can of pinto beans or to a blender with water or bean juice.

  2. Add roasted pine nuts.

  3. Blend until smooth, add additional water if necessary to reach desired thick/ thinness.


  1. Serve with celery or crackers.


*Can use either canned pinto beans or ⅔ cup dry pinto beans. If using dry pinto beans, soak the beans overnight in water and then boil them on the stovetop for 1 hour before starting this recipe.

Keywords: Peach, Huckleberry, Smothie


PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.

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