Cheesy Bean Dip

These beans are seriously addictive. I was tasting them to adjust the salt, and I couldn’t stop eating them. Don’t eat canned refried beans. They are the worst. You can make these with just 10 minutes of hands-on time! Even better, they are freezer friendly, so you can have amazingly delicious refried beans whenever you want!

Cheesy Bean Dip


Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 16

Ingredients

  • 3 cups dried pinto beans
  • 12 cups water
  • ¼ cup vegetable oil
  • 4-5 cups diced onion 4 medium onions
  • 1 Tbsp salt
  • 8 ounces cream cheese
  • 1 cup shredded part-skim mozzarella
  • 1 ½ cups shredded cheddar optional

Instructions

  1. Sort through beans removing any rocks. Rinse beans if desired and add to a large pot with the water. Soaking beans is not necessary! Bring to a boil and set your stove at a temperature that barely maintains a boil when pot is covered. Boil 2 hours or until beans are very tender.
  2. Reserve 3 cups of bean broth. Drain remaining liquid and set drained beans aside.
  3. Add oil to pot and turn heat to medium. When oil is hot add onions and turn heat to high. (I don't heat the oil on high to avoid potential kitchen fires.) Cook onions until lightly browned and translucent.

  4. Add beans, salt, and 2 cups of broth to the pot. Simmer at least 10 minutes to allow the flavor of the onion and salt to incorporate into the beans.
  5. Add cream cheese and mozzarella. Puree using an immersion blender until the beans are your desired consistency. Add more bean broth if desired to reach a smoother texture. I like to have some whole beans in the mix so 2 cups was perfect for me. 

  6. Top with shredded cheddar if desired. To be more fancy, transfer to a baking dish, top with cheddar, and keep warm at 250 degrees until you are ready to serve.

Canned refried beans are fine, sorry I said they are the worst, but homemade are so much better that they don’t even fall in the same food category. My mom spoiled us and always made homemade refried beans. I didn’t know there was any other way to eat refried beans for years. I still make homemade refried beans all the time, and the key to their amazing flavor is onions cooked in oil and the right amount of salt. This recipe was born because I had an extra block of cream cheese I needed to use up. Homemade refried beans are amazing, adding some cheese makes them irresistible.

I’ve already tried this dip out on dinner guests, and that’s going to happen a lot in the future. It’s the perfect dish to serve a crowd.

The health benefits of subbing this bean dip for your typical nacho cheese are ridiculous! Pinto beans are high in protein, fiber, vitamins B1 and B6, iron, magnesium, and potassium among other things. They can lower cholesterol, lower your risk of a heart attack, and increase your digestive health! Yay for beans! When I say lean protein you probably picture oven-roasted chicken. Well, no more! Pinto beans for president!

It’s easy to top this bean dip with other powerhouse health foods like salsa, onions, avocado, hot sauce, and tomatoes! Although I wouldn’t say no to a nice dollop of sour cream.

Enjoy!

Cheesy Bean Dip – Get Hooked on Cooking – These beans are seriously addictive. I was tasting them to adjust the salt, and I couldn't stop eating them. Don't eat canned refried beans. They are the worst. You can make these with just 10 minutes of hands-on time! Even better, they are freezer friendly, so you can have amazingly delicious refried beans whenever you want!

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