Ingredients
Units
Scale
For the refried beans:
- 1 (20 oz) package of Hurst’s Pinto Beans with Ham Seasoning
- 1 Tbsp kosher salt
- 1 small onion
- 2 tsp kosher salt
- 1 tsp garlic powder
- 2 Tbsp butter
For the dip:
- 1 cup sour cream
- 4 oz cream cheese, cut into cubes
- 2 cups picante sauce or salsa
- 2 cups shredded sharp cheddar
- 2 Tbsp taco seasoning
Instructions
- Open the package of beans and set the seasoning packet aside for later. Soak the beans overnight by placing the beans in a large bowl and covering completely with water. The beans will expand and soak up some of the water so make sure you cover them by at least an inch. Sprinkle 1 Tbsp kosher salt into the water and beans. Let them sit for at least 8 hours (or you can do the quick soak method).
- Drain all the water and rinse the beans off. I use a colander for this step. Add the beans to the slow cooker. Cover the beans with water completely. There should be at least an inch of water over the top of the beans. Slice the onion in half and add both halves to the slow cooker. The onion halves are just for flavoring and will be discarded later. Add in 2 tsp of kosher salt.
- Cover and cook on HIGH for about 5-6 hours or LOW for 8-12 hours, depending on your slow cooker. The beans should be very soft. Discard the onion. Drain off the water. Add in 1 tsp of garlic powder, the reserved seasoning packet and 2 Tbsp of butter. Using a potato masher, mash the beans until they reach your desired consistency. You could also use an immersion blender. Taste the beans and add in additional salt to taste.
- Now add in sour cream, cream cheese, picante sauce, cheddar and taco seasoning. Stir until melted and creamy.
- Turn the slow cooker to warm to keep the dip warm. It is best served warm. Serve with tortilla chips.
Notes
Ideal slow cooker size: 6 quart
- Category: Dips
- Method: Slow Cooker