Description
This Cheesy Refried Bean Dip combines creamy white beans simmered to perfection, cooked down with savory bacon fat, melty shredded cheese, and a touch of spicy jalapeño for a flavorful appetizer or snack perfect for gatherings or casual dips.
Ingredients
Beans and Broth
- 2 cups dried white beans
- ¼ onion (optional)
- Salt to taste
- Water (about 3 inches above beans)
Refried Bean Mixture
- 2 tablespoons bacon fat (from cooked bacon) or olive oil
- 1 ½ cups cooked Frijoles de la Olla (plus ½ cup liquid)
- ½ cup shredded cheese (cheddar, Jack, Oaxaca, or asadero)
- 1 jalapeño, diced (optional)
- Bacon cooked until crisp and chopped (from about 4 slices bacon, quantity inferred)
Instructions
- Prep the Beans: Sort through the dried white beans to remove any debris and rinse well. Optionally soak the beans overnight, for 1 hour, or skip soaking entirely; the cooking time will adjust accordingly.
- Simmer the Beans: Drain the beans and place them in a pot with water covering about 3 inches above beans; add the optional quarter onion if using. Simmer covered for 2 to 4 hours, adding salt during the last hour and hot water as needed to keep beans submerged.
- Cook the Bacon: In a skillet over medium heat, cook bacon until crisp. Transfer bacon to a paper towel-lined plate to drain, reserving the bacon grease in the skillet. Allow bacon to cool, then chop it.
- Mash the Beans: To the skillet with bacon fat, add 1½ cups of the cooked beans along with ½ cup of the bean cooking liquid. Using a potato masher, mash the beans and cook over medium heat for about 10 minutes, stirring frequently until the mixture thickens.
- Combine and Serve: Remove the skillet from heat, then stir in the shredded cheese, diced jalapeño (if using), and chopped bacon until everything is combined and the cheese is melted. Serve the dip warm with tortilla chips or use as a spread or filling.
Notes
- Soaking beans is optional but reduces cooking time and may improve digestibility.
- Use any preferred white bean variety if desired; ensure cooking times are adjusted accordingly.
- Bacon fat can be substituted with olive oil for a vegetarian adaptation, but bacon adds smoky flavor.
- Adjust jalapeño quantity or omit it to control heat level.
- The dip can be kept warm over low heat but is best served fresh.
- Leftovers should be refrigerated and consumed within 3 days.
