It was a sad day when my Crock-Pot died recently. It was a gift for my wedding over twenty years ago, but it outlasted the marriage. I loved my original slow cooker, it turns out, more than I loved my first husband. It has proven to be a great organizing tool for two decades, allowing me to get nutritious dinners on the table many nights when I didn’t have time to fuss with dinner.
My Crock-Pot performed dedicated and dutiful service for many years, and then quietly, one day, would heat no more. Luckily, I discovered the cold stoneware before that day’s dinner was ruined, and finished that meal on the stove. My backup Crock-Pot was more than happy to take over future assignments.
It’s only fitting to post the recipe for the very last dish my trusty Crock-Pot served up: the easiest bean dip ever.
Who’s Afraid Of Beans?
First, a confession. I’m afraid of dried beans. As a near vegetarian, I LOVE finding ways to add beans to my family’s diet. But even though dried beans are super economical and super healthy, I’m terrified that I won’t soak them right or won’t cook them right. They just seem so much more complicated than opening up a can of beans. Research highlighted in Family Circle found that adults who eat beans once a week weigh, on average, 6.6 pounds less and have a 22 percent lower risk of obesity than those who don’t. So it’s worth figuring out how to cook them.
Recently I tried refried beans, which didn’t require any frying at all, much to my surprise. My family declared this their favorite dip of the week, and that’s saying a lot coming from toddlers. Since you don’t even have to know how to boil water or measure, this recipe couldn’t be easier. I hope you enjoy this as much as we did.
Easiest Bean Dip from the Crock-Pot
- Rinse about a half pound of dried pinto beans in a colander, and pour into the slow cooker.
- Add enough water to cover the beans by about an inch or so.
- Let them sit overnight, covered.
- In the morning, drain into a colander and rinse the beans again.
- Replace beans into the slow cooker and again cover with the same amount of water.
- Cook on low for 8 hours, give or take.
- When you are ready to feast, pour out almost all of the water, keeping some in reserve in case you want to thin down your finished dip.
- Now add your spices to taste. Start with a quarter teaspoon of hot sauce, minced onion, and minced garlic. Yes, you could add fresh onion or garlic, but this is a super simple recipe that turns out great with just these spices.
- Mix these in with an immersion blender to a dip consistency. Add a bit of the reserve water if your dip seems too thick. Adjust spices after tasting, if needed.
- That’s it. Garnish with some shredded cheese or, if you want to get really fancy, some chopped fresh tomatoes. Serve warm or chilled with nacho chips.