Non-Refried “Refried” Beans Black & Pinto Bean Dip


Non-Refried “Refried” Beans Black and Pinto Bean Dip

Flavorful, friendly refried bean dip seasoned with garlic, peppers, and cumin. You make these in your slow-cooker so they are healthy and delicious. Serve with vegetables, pita triangles, chips – whatever you want to use as a medium to get the dip from the bowl into your mouth.


1 onion, peeled and halved
1 1/2 cups dried pinto beans
1 1/2 cups dried black beans
1/2 fresh jalapeño pepper, seeded and chopped (or one small can of green chilis)
2 tablespoons minced garlic
5 teaspoons salt (Kosher or sea salt is best)
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin (optional)
9 cups water
2 cups of salsa
2 cups of shredded Colby-Jack Cheese
8 oz. cream cheese
16 oz. Sour cream (or plain yogurt)
2 Tablespoons chili powder
1/2 teaspoon additional ground cumin


Slow cooker
good wooden spoon
potato masher or hand blender
measuring cups/spoons


Pick through the beans and rinse them.


Place the onion, rinsed beans, jalapeno (or chilis), 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.
TIP: If more than 1 cup of water evaporates during cooking, the temperature is too high. Lower the temperature according to your slow cooker.
Once the beans have cooked, strain them, and reserve the liquid. Mash with a potato masher, or use a hand blender, slowly adding small amounts of the reserved liquid as needed to attain the desired consistency.
Mix in the remaining ingredients and let it cook in the slow-cooker for a couple hours longer to allow the flavors to blend.
This makes a huge batch suitable for a party.
You can freeze the leftovers. It keeps just great.


15 servings

High in vitamin A
High in vitamin B6
High in vitamin C
High in iron
High in dietary fiber
No cholesterol

Substituting a small can of green chilis for the jalepenos results in a milder flavor. You can substitute chicken broth for the water and reduce the amount of added salt by half. This will give the non-refried refried beans a richer flavor.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


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This post was linked to:   Passionate Homemakingcrockpot wednesdays

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