Maddie snacking on my homemade bean dip.
Kid tested, mommy approved!
My bean dip is so fabulous! The first step is making homemade re fried beans. It is so simple, it's frugal and it's delicious, it doesn't make sense not to make your own beans. I use dried pinto beans that I soak for 24-8 hours prior to cooking them. Soaking beans does two things. First, it usually reduces the cooking time. Secondly, it is suppose to allow you to digest them more easily. Soaking the beans breaks down the beans and allows your cut to digest them more easily. I soak the beans in enough water to cover them, leaving about an inch or two above them. It's important to give them lots of water as they will soak up quit a bit of the water. Then I add a couple tablespoons of vinegar to the water and cover it with a clean dish towel. That's it for soaking! Once the beans are done soaking, drain them in a colander to rinse the beans, and prepare as normal. Super easy and much easier on your digestive system.
Now on to making re fried beans:
Re fried Beans
1 onion peeled and halved
1/2 fresh jalapeno pepper, seeded and chopped
2 Tablespoons garlic (minced)
5 teaspoons salt
1 3/4 teaspoon fresh black pepper
1/8 teaspoon cumin
9 cups water
Place onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Pour in the water and stir to combine. Cook on high 8 hrs. adding more water as needed.
Note: If more than 1 cup of water has evaporated during cooking, temp. is too high. Because we have little kids who I want to be able to eat the beans, I omit the jalapeno pepper so it is not spicy for them.
Once beans have cooked, staring them and reserve the water. Mash the beans with potato masher (I use my kitchen aid mixer, much easier). Adding the reserved water as needed for consistency.
Cheesy Bean Dip
1/2 the batch of re fried beans from recipe above
1 16 oz. sour cream
1 16 oz. of your favorite salsa (you can use smooth or chunky)
as much cheddar and mozzarella cheese as to your taste
Place re fried beans in large pot, stir in sour cream and salsa. Continue stirring until heated through and well blended. Then add your cheeses, adding a little at a time and stirring until the cheese is totally incorporated. You can also mix match your cheeses to your preference of cheese.
Note: I often use these beans when I make enchiladas. Because the cheese and salsa are already in the beans it saves me a couple of steps. Very delicious!