Recipe: Refried Beans & Dip

My sister sent me this recipe and I LOVE it. We eat a lot of Mexican food and these beans have made everything taste so much better. Adiós Rosarita Refried Beans in a can.

Julie’s Refried Beans

Ingredients:

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

½ fresh jalapeno pepper, seeded and chopped

2 Tbsp minced garlic

5 tsp salt

1 ¾ tsp fresh ground black pepper

1/8 tsp ground cumin, optional

9 cups water

Directions:

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.  Pour in the water and stir to combine.  Cook on High for 8 hours, adding more water as needed.  Note:  if more than 1 cup of water has evaporated during cooking then the temperature is too high.  Once the beans have cooked, strain them, and reserve the liquid.  Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Refried Bean Dip

Ingredients:

Refried beans

2 cups salsa

2 cups shredded Colby jack cheese

2 cups shredded pepperjack cheese

8 oz. cream cheese

16 oz. sour cream

2 Tbsp chili powder

½ tsp. ground cumin

Directions:

Mix all ingredients together and let cook in the slow cooker on high for a couple of hours until flavors taste blended.  This makes a HUGE batch if using Julie’s refried bean recipe so you can freeze leftovers