Border Town Refried Beans or Bean Dip
Transport your taste buds to the Southwest with this versatile Border Town Refried Beans or Bean Dip recipe, a crowd-pleasing combination of authentic flavors and creamy perfection. Starting with tender, slow-cooked pinto beans infused with the subtle sweetness of white onion and garlic, this dish is elevated with a blend of bold spices like smoky chipotle chili powder, fragrant cumin, and vibrant paprika. Whether you mash the beans into a silky-smooth dip laced with sharp cheddar cheese or keep them chunky for a classic refried texture, this recipe is a must-try. Best of all, it’s easy to customize with a splash of lime juice or a sprinkle of fresh cilantro for a bright finish. Perfect as a savory dip for tortilla chips or a hearty side for tacos and enchiladas, this recipe is your go-to for adding Southwestern flair to your table.
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Recipe Information
Ingredients
- 2 cups pinto beans
- 6 cups water
- 1 medium (peeled and halved) white onion
- 3 large (peeled and smashed) garlic cloves
- 1.5 teaspoons kosher salt
- 2 tablespoons lard or vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon chipotle chili powder
- 0.5 cup (shredded, optional for bean dip) sharp cheddar cheese
- 1 tablespoon (optional for bean dip) lime juice
- 2 tablespoons (chopped, optional for garnish) cilantro
Instructions
Rinse and sort the pinto beans to remove any debris or damaged beans.
In a large pot, combine the pinto beans, water, halved onion, and garlic cloves. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally, and add more water if needed to keep the beans submerged.
When the beans are tender, remove from heat and carefully discard the onion and garlic. Drain the beans, reserving about 1 cup of the cooking liquid.
In a large skillet, heat the lard or vegetable oil over medium heat. Add the cooked beans and mash them with a potato masher or the back of a spoon to your desired consistency.
Stir in the reserved cooking liquid a little at a time until the beans reach your desired texture—smooth for a bean dip or chunkier for refried beans.
Stir in the kosher salt, ground cumin, paprika, and chipotle chili powder. Cook for 5 minutes, stirring frequently, to allow the flavors to meld.
If serving as bean dip, stir in the shredded cheddar cheese and lime juice, if using, until the cheese is melted and fully incorporated.
Transfer the beans to a serving bowl and garnish with cilantro, if desired.
Serve immediately with tortilla chips, or as a side with your favorite Southwestern dishes!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 2178 mg | 95% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 4.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1843 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
