Carolina Mud Spicy Bean Dip is a sweet and spicy dip bursting with flavors of garlic, jalapeños, onions, and a hint of cumin and chili powder. This mud is something you will want to keep stocked in your pantry for a go to appetizer or quick dinner.
I call it Carolina Mud because it reminds me of the low tide marsh bottoms at our family vacation spot on Edisto Island in South Carolina. It’s not the most attractive dip however the flavor will have you coming back for more and more.
As an appetizer Carolina mud makes a hit of the party type dip. It’s not your average bland refried bean dip, but a sweet and spicy dip that goes well with taco chips. Just remove the lid, heat the jar and contents in the microwave. Spoon on to a serving dish and top with a generous amount of cheddar cheese or pepper jack if you like it more spicy. Throw on some sour cream, pico de gallo and you have a wonderful layered dip.
Carolina Mud also makes a wonderful quick and easy meal. Start with a bed of jasmine rice and pour on the heated mud. Top with some cooked shredded chicken, sautéed peppers and onions and then sprinkle on some cheese. You have a wonderful main dish that is sure to please your whole family.
I like to make a big batch of my Carolina Mud Spicy Bean Dip and then can it so I have a stock pile in my pantry. It’s easy to do, it just takes some time for the soaking and slow cooking of the beans. After the mud is cooked I pull enough out for dinner and then can up the rest in pint size jars.
Getting real here, one word of caution, don’t over fill your jars and make sure your rings are on tight, or you might have a mess like the one I did recently!
Prep Time:
Yield:
Category:
Print
PinDescription
Carolina Mud Spicy Bean Dip is a sweet and spicy dip bursting with flavors of garlic, jalapeños, onions, and a hint of cumin and chili powder. This mud is something you will want to keep stocked in your pantry for a go to appetizer or quick dinner.
Ingredients
- 5 pounds dried pinto beans
- 5 medium onions, diced and divided into two equal portions
- 1 whole head of garlic cloves minced and divided into two equal portions
- 10 whole jalapeños chopped with seeds removed (leave them in if you like it spicier)
- 3 tablespoons cumin
- 1/4 cup chili powder
- 3 quarts of chicken stock (or bullion with water)
- 1 pound of butter
- 4 large bay leaves
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1/2 cup sugar
- juice from 2 lemons
Instructions
- Wash beans and then soak overnight in a large stock pot covered with enough water to keep them submerged as they swell
- Next day rinse beans well under running water until the water runs clean. Return beans to large stock pot.
- Fill with chicken stock and then add enough water to keep beans covered while cooking. Keep an eye on the pot throughout cooking being sure there is enough broth to keep the beans slightly covered. Add water as needed.
- Add to the pot of beans, half the onions, half the garlic, jalapeños and all the cumin, and chili powder.
- Cook over medium heat, stirring often to prevent burning on the bottom, cook until beans are very tender, falling apart, about 3 hours.
- After beans are cooked, melt butter in a separate pot and add to it the rest of the onions and garlic. Saute 4 minutes.
- Add bay leaves, salt, pepper, sugar and lemon juice to pan. Turn on low and allow to simmer 5 minutes, stirring often until the sugar is dissolved.
- Mean while, with a stick blender puree beans until smooth. This might take about 4 or 5 minutes so be patient.
- Add the butter and other ingredients to the beans.
- Stir and allow to cook on low for 1 hour. Stir pot ever 10 minutes or so to be sure the beans don’t stick and burn.
- Canning Instructions:
- Pack hot bean dip into hot jars, leaving 1-inch of head space.
- Be sure and clean jar rim, this part can get messy.
- Center lid on jar and adjust band to fingertip- tight.
- Place jars on the rack in pressure canner containing 3 inches of warm water.
- Place lid on canner and turn to locked position. Adjust heat to medium-high.
- Vent steam for 10 minutes
- Put weighted gage on vent: bring to pressure to 10 pounds.
- Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes
- Turn off heat; cool canner to zero pressure.
- After 5 minutes, remove lid. Let jars cool 10 minutes.
- Cool 12 hours on the counter then remove rings and store jars.
[…] GET THE RECIPE […]