I wanted to have something that was better than but just as easy as chips and salsa to go along with everything else I was making for the game and decided to throw some dried beans in the crock pot and see what happened! A packet of taco seasoning and block of cream cheese later I knew I had something extraordinary on my hands!
This makes a big batch too so it’s perfect for entertaining! And the fact that it’s made and served in a slow cooker just screams TAILGATING!
I don’t have any real experience preparing authentic Mexican or Tex-Mex recipes so don’t yell at me if this is sacrilegious but… this tasted so good I decided to serve the leftovers as refried beans the next night and was BLOWN AWAY at how good it was! Seriously, I think the next time I make my Crock Pot Carnitas I’m going to make this and serve as refried beans!
If you can’t find Hurst’s Bacon & Beans Slow Cooker Soup Mix in your local grocery store, ask for them! My grocery store now carries all sorts of products they didn’t have before simply because I asked for them. Just ask the cashier who to talk to to request a product and s/he will point you in the right direction. My store has a list at the Customer Service desk where they notate products their customers' request.
Game Day Slow Cooker Bean Dip
1 15.5 oz. package Hurst’s Bacon & Beans Slow Cooker Soup Mix*
6 cups water
1 medium onion, finely diced
1 packet taco seasoning
1 8-oz. block cream cheese
4-6 ounces cheddar cheese, shredded
Add dried beans (with included seasoning packet), water and diced onion to a medium-sized slow cooker. Cover and cook on high for 5-6 hours or low for 8-10 hours (or until beans are completely tender).
When beans are tender remove 1 cup of liquid from slow cooker (I just eased a small coffee cup down into my beans and let it fill with liquid but you could use a ladle or turkey baster too). Reserve liquid.
Add taco seasoning and cream cheese to slow cooker. Using a potato masher (or wooden spoon, crank shaft off your kid’s Play-Doh machine or whatever gets the job done) break cream cheese up into beans while mashing the beans as well. Using a hand-held mixer, mix the beans on low just until you reach your desired consistency (I like mine a little chunky).
If your beans are too thick, add a little of the reserved cooking liquid. If they are too runny, continue cooking on high with the lid off until they thicken a bit.
Top with cheese, reduce heat to “warm” then cover until ready to serve. Serve with tortilla chips or ridged potato chips.
This recipe should serve approximately 18-20 people.
- If you can’t find Hurst’s Bacon & Beans Slow Cooker Soup Mix in your market, please ask your grocer for them. Until then, you use dried pinto beans then add salt to taste and 1-2 teaspoons Liquid Smoke. You can also order them online!
- If you’d rather serve these in another dish, spoon beans into container and then top with cheese.
- If you didn’t catch this in the post, this makes THE BEST refried beans EVER! We had the leftover dip as a side dish the following night to go along with the fajitas I cooked for supper and it was amazing!!
The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.