- 1/2 Bag of Hurst's HamBeens® Brand Pinto Beans
- 1/4 - 1/2 c. olive oil
- 3 tsp. minced garlic
- 1 tsp. dried rosemary (or 2 T. fresh if you have it)
- 1 c. reduced fat ricotta cheese
- Juice of 1 lemon
- 3/4 c. grated Parmesan cheese
- Salt & Pepper to taste
- 7 oz. Diced Tomatoes, drained (half of a 14.5 oz. can)
- Optional: kalamata olives for garnish
My friends at Hurst Beans were kind enough to send me a bunch of beans to recipe test with this summer! Oh, I had a lot of fun Crocking with them and I’m excited to share this recipe with you. This recipe can be served as a dip or even a side dish. It’s flavorful yet not over-the-top rich, so people will gobble this one up! Feel free to experiment with the flavors. I like adding more garlic but went easy on the recipe since most people prefer a most subtle approach. Enjoy!
- Sort and rinse beans.
- Place beans (half of a bag) in a 5-Quart or larger slow cooker and cover with water (water should be 1-2 inches above the beans)
- Place the lid on the slow cooker and cook on Low for 8 hours or overnight (I usually just put them on before I go to bed and let them cook all night)
- Once beans have absorbed all the water, puree in batches in a blender, adding olive oil as needed to reach desired consistency.
- Place bean puree back in the slow cooker.
- Stir in garlic, rosemary, ricotta, lemon juice, parmesan, salt & pepper.
- Cover and cook on low for 1-2 hours or until heated through.
- Taste the bean dip and adjust seasonings to your liking. I like to add more garlic!
- Transfer dip to a serving dish (or to a Crock-Pot brand warmer) and stir in diced tomatoes.
- If desired, top with sliced kalamata olives for serving.
- Serve with tortilla chips or pita chips.
*Note: Hurst’s HamBeens® Brand pinto beans come with a ham flavored seasoning packet. Save this seasoning packet for another time – do not add to this dip!