• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (4 ounces) mild jalapeño peppers
• 1 tablespoon vegetable oil
• 1 tablespoon barbecue sauce or ketchup
• 1 tablespoon water
• 1/2 teaspoon onion powder
• 1/8 teaspoon each salt and pepper

1. For a smooth dip, place ingredients in a blender and blend until smooth. For a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients.

2. Add additional water as needed for desired consistency.

Refrigerate leftovers within 2 hours.