An unfortunate accident brought me and my great-uncle Bernie together extending a one night stay to a 3 week one (don't worry, he's fine). However, from these unlikely times he taught me some of the most amazing things. I learned from him many new recipes, how to mix some drinks ('Dark and Stormy' anyone? I can't, but I know how to make a mean one... or so i hear), and most notably his famous bean salsa.
Before staying with me, he had been traveling north from Florida to Maine in a '94 Benz bringing with him the good gospel of bean salsa. This is the most amazing chip dip/scoop/topping/salsa/et cetera. Built upon a base of refried beans and salsa, it becomes an explosion of flavor inside your mouth with hidden subtleties such as avocado and lime juice.
Step 1: Ingredients
The dip is an easy combination of just a few simple ingredients:
1 mature Avocado. If you do not have an avocado you can always just use guacamole.
1 large can Refried Beans. About 32 oz. Old El Paso is the best because it's denser and less liquid.
1 jar Salsa. About 12 oz. Medium or Hot. We used medium for this Instructable, but I would recommend hot because it gets diluted to about 1/4 its original strength.
1/3 jar Salsa con Queso, or any other mexican cheese dip. About 4 ounces. More if you like the flavor.
Tabasco or other hot sauce to flavor and to add spice if you wish.
Bag of your favorite Corn Chips
Optional: Shredded Cheese