Football season is upon us and I don’t know about you but when I am watching the big game, I like to snack on dips and crunchy snacks. As the weather gets cooler I find myself drawn to warm dips which are perfect for those lazy Sundays or Monday nights when I am lounging on the couch, watching my favorite team. For this week’s Malt Monday inspired post I am sharing my Beer, Bacon and Bean Dip.
My Beer, Bacon and Bean Dip recipe stands out from other bean dips because it features small bits of cooked bacon incorporated into the mixture.
The dish gains further depth from the 1/2 cup of beer added to the cooking process. The beer acts as a broth to deglaze the pan and release the dissolving browned food residue from a pan to make a sauce which will serve as a base for the dip. The alcohol in the beer perfectly deglazes the pan and releases even more flavor to the mixture.
Although canned beans will work, I like to save time (and money) by boiling dried beans ahead of time and freezing them in the freezer until you are ready to use them for this recipe. Using cooked beans instead of canned limits the preservatives and artificial flavorings found in canned products and just make the dish taste all the better.
- 1-2 tbsp olive oil
- 1/3 cup chopped onion
- 1/3 cup chopped green pepper
- 4 slices of bacon, cut into small pieces
- 1 TBSP crushed garlic
- 1 tsp cumin
- 1/2 tsp mild chili powder
- 30 cherry tomatoes, sliced
- 2 TBSP tomato juice
- 1/2 cup of beer
- 3 cups of cooked pinto beans
- salt and pepper
- Heat the oil in a skillet. Add onion, pepper and onion and bacon and cooked until bacon is browned and onion and pepper are soft (about 5 minutes). Stir in garlic, cumin and chili powder and continue to cook. Add tomatoes and tomato juice, cover and let tomatoes break down. Add beer to deglaze the pan.
- Add beans and mash lightly in the pan with the bacon, onion, pepper and tomato mixture. Mixture should be chunky. Lower heat, cover and let simmer on low for about 20 minutes. Season with salt and pepper to taste. Serve with freshly made tortilla chips. Garnish with sour cream and shredded cheese.
Make extra to freeze for those nights when you are running short on time. This dip is so hearty it can easily transform into a meal. This Beer, Bacon and Bean Dip is wonderful as a dip and can also be used as the filling for bean burritos.
If you are watching Monday night football tonight, this Beer, Bacon and Bean Dip needs to be on your menu. Beer, Bacon and Bean – need I say more?