Refried Bean & Cheese Dip

After gulping down way too many Cheesy Arepas yesterday, I was jonesing for a good dipping recipe.
Salsa was definitely a winner.  So was the taco meat i stuffed inside with the cheese before frying.  But what else?

What could I make, that I've never made before, that would complement these corn cakes so well?

Refried beans and cheese, of course.

Smooth and creamy and perfectly homemade, this dip is perfect for these little babies.  The cheese that I already stuffed inside the corn cake is melty and hot.  The cheese in the dip is creamy and cool.

Seriously?  This is a lactose-intolerant's worst nightmare.

And, the best thing I've eaten in, like, 24 hours.

And, combine with a healthy stuffing of spicy ground beef...  this is the best meaty, cheesy, beany Mexican fare you'll have ever eaten.

What are you waiting for?



Refried Bean & Cheese Dip

1 lb. pinto beans
2/3 cup white onion, finely diced
2 tbsp minced garlic
2 tbsp olive oil
1 cup shredded cheddar cheese
2 tbsp heavy cream
Salt & Pepper to taste

Rinse the beans in water, then add them to a large pot of salted water and bring to a boil.  Reduce heat and simmer for about 3 hours.  Check the beans after two hours for softness to determine how much longer to cook.  Strain.

Saute onions and garlic in olive oil until onions are fragrant and translucent.  Add the cream and beans. Using a potato masher, crush the beans in the pan to the consistency you desire.

Once the mashing is done, add the cheese and stir until completely melted.

Remove from heat.  You can serve hot or chill in the refrigerator.

Serve with Cheesy Arepas or tortilla chips.  You could also use as a spread in tacos or burritos.



Listening to:  Johnny Cash -  Big John