Non-Refried Refried Black and Pinto Bean Dip
Flavorful, friendly refried bean dip seasoned with garlic, peppers, and cumin. You make these in your slow cooker so they are healthy and delicious. Serve with vegetables, pita triangles, chips, whatever you want to use as a medium to get the dip from the bowl into your mouth.
Ingredients
Method
- Pick through the beans and rinse them.
- Place the onion, rinsed beans, jalapeño (or chilis), garlic, salt, pepper, and 1/8 teaspoon cumin into a slow cooker. Pour in the water and stir to combine.
- Cook on High for 8 hours, adding more water as needed. If more than 1 cup of water evaporates during cooking, the temperature is too high. Lower the temperature according to your slow cooker.
- Once the beans have cooked, strain them, and reserve the liquid. Mash with a potato masher, or use a hand blender, slowly adding small amounts of the reserved liquid as needed to attain the desired consistency.
- Mix in the remaining ingredients and let it cook in the slow cooker for a couple hours longer to allow the flavors to blend.
Nutrition
Notes
This makes a huge batch suitable for a party. You can freeze the leftovers. It keeps just great.
Substituting a small can of green chilis for the jalapeños results in a milder flavor.
You can substitute chicken broth for the water and reduce the amount of added salt by half. This will give the non-refried refried beans a richer flavor.
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