I first made my slow cooker bean dip for a Super Bowl fiesta, and boy was it a hit. It was soon requested for every family gathering and was one of the first recipes added to my slow cooker cookbook. This elevates canned beans to a whole new tasty level.
Slow Cooker Bean Dip
1 teaspoon olive oil
1/2 onion, diced
2 cloves garlic, minced
2 cans pinto beans (15 ounces each), drained and rinsed
2 cans red beans (15 ounces each), drained and rinsed
2 cans black beans (15 ounces each), drained and rinsed
2 cans kidney beans (15 ounces each), drained and rinsed
2 cans Mexican-style diced tomatoes (15 ounces each), undrained
1/2 cup chopped cilantro, plus more for garnish (optional)
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
Shredded cheddar cheese, for garnish
Mexican crema or sour cream, for garnish
1. Heat oil in a skillet over medium-high heat. Add onion and sauté 3 minutes, or until light and translucent. Add garlic and cook, stirring often, for 2 minutes. Remove from heat.
2. Combine sautéed onion and garlic, beans, diced tomatoes, 1/2 cup cilantro, cumin, chili powder, salt and pepper in a slow cooker. Stir until combined. Cover and cook on low 2 hours.
3. Serve warm, topped with more cilantro, shredded cheese, and Mexican crema or sour cream.
Serves 12.
