BOMB BEAN DIP
If you’re like me, you always opt for rice as a side dish when eating out at a Mexican restaurant because the refried beans, more often than not, taste like cardboard. As do most black bean sides. I’ve never been a big fan of beans in general, unless we’re talking butter beans or green beans, but this Pioneer Woman bean recipe, and NYT Cooking’s black bean dish have helped convert me into a bean lover. I’ve taken what I love about both of these recipes and have added my own touch to make the following dip that is full of flavor, easy to make (and make ahead), and loaded with pepper jack cheese.
It’s hard to believe you can take a simple can of beans that, frankly, looks like cat food coming out of the can (sorry, but it’s true) and make something so delicious. This is great as a dip and a side dish!
INGREDIENTS:
- 4 large garlic cloves, thinly sliced
- 1 small or 1/2 large jalapeño, seeded and finely minced
- canola oil
- 1 tsp. ground cumin
- 1 tsp. Aleppo pepper*, or 1/4-1/2 tsp. crushed red pepper flakes
- 1 tsp. smoked paprika
- One 31oz. can of refried beans
- 1/2 cup chicken broth
- kosher salt & pepper
- 8oz. pepper jack cheese, shredded by hand (no pre-shredded business!)
- Really good tortilla chips or Frito scoops for dipping (or fry your own!)
DIRECTIONS:
Heat a small 8” cast-iron skillet or oven proof pan over medium heat for a few minutes then add about 2 tbsp. of canola oil. Once the oil is hot, swirl the oil around the pan and add the garlic and jalapeño, making sure all of the garlic has contact with the pan and cook until the garlic is starting to turn a toasty brown, lowering the heat if it is getting too brown. Don’t walk away, or it may burn which is bad.
Once it’s brown, add the cumin, Aleppo or red pepper flakes (as much as you can take) and smoked paprika and stir until it is sizzling in the oil and smells fragrant.
Add the can of beans to the pan, breaking them up with a wooden spoon. Continue to stir until thoroughly combined. Season with a big pinch of kosher salt and some pepper and add the chicken broth a little at a time until you have a smooth consistency. Taste to make sure it is seasoned properly.
Now, turn off the heat and add about 1 cup of the pepper jack cheese to the mixture and stir until it melts. If you are making this ahead, you can let it rest on the stove top for a couple of hours or allow to cool and store covered in the refrigerator.
When you’re ready to cook the dip, top with the remaining cheese and bake in a preheated 350 degree oven until it is heated through and bubbling away. This may take up to 30 minutes so keep an eye on it. To really finish it off, I like to turn the broiler on for a minute or two so that it can brown some more on top, keeping an eye on it with the door ajar the whole time.
*Aleppo pepper is more smoky and fruity than spicy, like crushed red pepper.
