Super bowl bean dip...healthified

​Finger food is perfect for game day.

Typically football weekends are my time at home to try new recipes and meal plan for the week ahead. My family loves football, I love cooking, it's a win-win situation. But I do like watching the Super Bowl...maybe for the commercials, maybe not.
 
Finger food is not your typical health food that's for sure. This year, I’m making a "healthified" version of the processed cheese food, canned beans and salsa dip recipe of the past with cheesy bean dip.


Today, I’m making a big batch of not-fried re-fried beans. This recipe came from Homemaker in Training, Amy spoke at one of our local moms groups several years ago and share this recipe. I have adapted it with less salt, more cumin and have long since stopped measuring ingredients it's so easy. These beans are multi-taskers; we’ll have bean burritos tonight, a bean dip Sunday, and beans stocked up in the freezer for burritos, taco salad or quesadillas another day.

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True to my promise this recipe is super simple too. It’s made in the crockpot, who doesn’t love an appliance that cooks while you go about your day? This recipe doesn’t even require presoaking the beans, yahoo.

Crockpot recipes should be throw it all in, let it cook and take it out at dinner time. I’m good with chopping, but would rather not have to cook something first. Maybe that’s just me.

Cheesy Bean Dip

Chop:
2 Tablespoons chopped garlic
1 whole Onion – chop the ends off and peel off the skin
½ to 1 whole Jalapeno (adjust depending on your love of spicy)

Measure:
2 teaspoons salt
2 teaspoons ground pepper
1 teaspoon ground cumin
3 cups dry pinto beans

Just for the dip:
1 cup shredded cheddar cheese
Hot sauce – to taste
Tortilla chips

Throw it all into the crockpot, add water until everything is covered. Turn on high for 8 hours. Test the beans for tenderness, when they are soft and super yummy you're set to go.

If you have discovered the Instant Pot countertop pressure cooker, you can whip these up in a flash. Pour everything into the pot. Set to manual for 30 minutes. Quick release after 5 minutes.

Tonight, I’ll scoop out whole beans to add to our burritos.
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For the Super bowl bean dip, we’re mashing into a traditional re-fried bean consistency. Scoop out about 2 cups of beans, add half cup of bean water (it’s magic stuff, all the seasoning is in there) and mash with your potato masher or a fork. Add more water if you like. Stir in shredded cheese and a hot sauce to taste, mix again.

PRINT RECIPE

Our favorites:
Pepper Plant: My husband and I both went to Cal Poly in SLO so we are partial to this local product.

Tostitos: They have just 3 ingredients: whole white corn, vegetable oil and salt.

With a large batch, I would put this out in a fondue pot to keep it warm. Honestly it doesn’t last long enough to get cold with the four of us. True.
 
For the multi-tasking part, you take the rest and freeze in zip locks for the next bean occasion with some magic bean water. A whole batch is typically 3-4 meals worth as an add-in or side dish.
 
Enjoy your Super Bowl Sunday, “healthified” food and all. What’s on your finger food menu?
 
Keep Moving Mama, and please share!