Refried Bean Dip Recipe | Mexican Chilli Bean Dip Recipe
Description
The Refried Bean Dip, also known as Mexican Chilli Bean Dip, is an irresistible appetizer that combines creamy, savory flavors with the delightful spice of Mexican seasonings. This hearty dip features a rich base of protein-packed kidney beans and black-eyed beans, cooked to perfection and then mashed with aromatic garlic, onions, cumin, and a kick of Tabasco sauce. Finished with a melty layer of cheddar cheese, this dish is perfect for any occasion—from game days to family gatherings, or even as a flavorful side to a Mexican-inspired meal.
Cuisine: Mexican
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1/2 cup, soaked overnight in water |
| Black Eyed Beans (Lobia) | 1/2 cup, soaked overnight in water |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Tomato | 2, chopped and pureed |
| Cumin powder (Jeera) | 1 teaspoon |
| Tabasco Original Hot Sauce | 10 drops |
| Extra Virgin Olive Oil | 1 tablespoon |
| Salt | To taste |
| Cheddar cheese | 1/2 cup, grated |
Preparation & Cooking Instructions
| Step | Instructions |
|---|---|
| 1. | Start by preparing the beans. Soak the Rajma (kidney beans) and Black Eyed Beans in water for 10-12 hours or overnight to ensure they cook evenly and become soft. |
| 2. | Once soaked, pressure cook the beans with water for about 3 whistles. Then reduce the heat to low and let the beans simmer for another 30 minutes, or until they are completely cooked. |
| 3. | Turn off the heat and allow the pressure to release naturally. Once done, set the cooked beans aside. |
| 4. | Meanwhile, chop the onion and garlic, and prepare the tomatoes by chopping them into small pieces and blending into a smooth puree. |
| 5. | Heat olive oil in a pan over medium heat. Add the chopped onions and garlic, sautéing them until they soften and become fragrant. |
| 6. | Add the pureed tomatoes, cumin powder, and Tabasco sauce to the pan, and stir well to combine. Let the mixture simmer for a few minutes, allowing the flavors to meld. |
| 7. | Add the cooked beans to the pan and, using a potato masher, mash the beans until they form a smooth yet slightly chunky consistency. Stir occasionally to avoid sticking. |
| 8. | Taste the dip and adjust the seasoning by adding more salt or Tabasco sauce, depending on your preference for heat. |
| 9. | Transfer the refried bean dip to a serving bowl. For an optional finishing touch, top the dip with grated cheddar cheese and place it in the oven to grill at 200°C for 5-7 minutes or until the cheese melts and bubbles. |
| 10. | Serve the dip hot with a side of multi-grain crackers with sesame seeds, chives, and chili flakes, or enjoy it with tortilla chips for a delightful Mexican appetizer experience. |
Tips and Variations:
- Make it Spicier: For an extra kick, you can increase the amount of Tabasco sauce or add chopped jalapeños to the mixture while sautéing the onions and garlic.
- Vegan Version: Skip the cheddar cheese topping or substitute it with a vegan cheese alternative to keep this dip completely plant-based.
- Make-Ahead Option: You can prepare the dip a day in advance and store it in an airtight container in the refrigerator. When ready to serve, simply reheat it in a pan and top with cheese before grilling.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8g |
| Carbohydrates | 25g |
| Fiber | 8g |
| Fat | 7g |
| Sodium | 300mg |
| Cholesterol | 10mg |
This Refried Bean Dip Recipe is the perfect blend of creamy texture, savory flavors, and a bit of heat, making it a crowd-pleaser at any gathering. Serve it with your favorite crackers, chips, or fresh veggies for a delightful snack or appetizer. The combination of kidney beans, black-eyed beans, and cheese offers a satisfying, protein-packed dip that’s sure to become a go-to recipe for your next Mexican feast or party event.
