Bacon & Beer Bean Dip
- 1 pound dry pinto beans
- 3 - 4 bottles of beer
- 1 pound bacon
- 1 cup bacon fat, reserved
- 1 cup onions, diced
- 2 teasp minced garlic
- 1 jalapeño, chopped
- 1 adobo peppers, chopped
- 1 Tbsp salt
- 2 teasp cumin
- 2 teasp chili powder
- 1 teasp black pepper
- 1 can diced tomatoes
- 1 teasp cilantro
- Drain all the water out of the pot and cover beans with beer. As with the water, you want enough beer to submerge the beans a good inch or two beneath the surface.
- Bring the beer to a boil, then lower the heat to bring it back down to a low but steady simmer, and simmer the beans for two hours.
- Thoroughly mash the beans.
- In a large skillet, heat up the reserved bacon fat and cook the onions, garlic, and peppers in it.
- Add in the spices and herbs, and the bean-mash.
- Cook all together, constantly stirring.
- Transfer into a large bowl, top it with some shredded pepper jack cheese and bacon crumbles.
- Serve warm with tortilla chips.
The beer flavor was pretty prominent, but complimented the spice from the peppers. This was not your average bean dip, and all the hard work yielded plenty of leftovers. Feel free to adjust the spices to your taste preference. While the brown beans may not look the prettiest, the bacon and beer cater to the meat-loving crowd. Try making this dip at your next football viewing party. All the dude bros will surely appreciate it.