Ultimate Spicy Two Bean Dip

This is my jazzzzzzed up version of bean dip. Yeah baby.

RECIPE: Ultimate Spicy Two Bean Dip

bean dip

Ingredients:

2 – 16 oz cans of Refried beans

1 – 16 oz can of Black Beans, drained and rinsed

1/2 lb. – Zesty Hot Pork Sausage (I used Bob Evans brand) – cooked, drained, and crumbled

1 cup – Medium Salsa

1/2 cup – Light Sour Cream

1/2 packet –  Taco Seasoning

1 – Jalapeno, diced finely

1/8 teaspoon – Garlic Powder

5-6 – dashes of Tabasco

1/4 cup – Green Onions, chopped

1 cup – Cheddar Cheese

1 cup – Monterey Jack Cheese

Directions:

1. Preheat oven to 350 degrees. Mix all of the ingredients together except for 1/4 cup of the cheeses (reserve) and place in baking dish.

2. Bake uncovered for 20 minutes. Top with remaining cheese and bake an additional 10 minutes until cheese is melted and dip is hot and bubbly.

3. Optional: top with shredded lettuce, diced tomatoes, green onions, and/or black olives if desired. Serve with Tortilla chips or Frito Scoops.

Note: this makes a lot of bean dip so you can half the recipe if needed. You can also add more sausage if desired.

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Pork, Sauerkraut, & Kielbasa

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I think my pork and sauerkraut recipe is the bombdiggity!! While most of the ingredients are fairly typical in a lot of recipes you will find, I take a few extra steps that I think add some additional depth, color (I don’t think the paleness of pork and sauerkraut is very appealing), flavor, and well, just takes it up a freaking notch!

RECIPE: PORK, SAUERKRAUT, & KIELBASA

Ingredients:

3 lbs. Boneless Pork Loin

Pepper, Garlic Powder, and Dried Thyme for seasoning

2 Tablespoons Olive Oil

1 lb. Kielbasa, cut into 2 inch pieces

1/2 Cup Low Sodium Chicken Broth

2 lbs. Sauerkraut with juices

1 Yellow Onion, thinly sliced

1 Bottle Regular or Light beer (I used Miller Light)

2 Tablespoons Brown Sugar

1 Tablespoon Worcestershire

Directions:

1.Sprinkle pork loin with garlic powder, pepper, and thyme.

2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

3. Place 4-5 pieces of the kielbasa in skillet until browned (3-4 minutes). Remove and set aside with remaining kielbasa.

4. Place pork loin in the same skillet and brown on all sides. Remove and set aside.

5. Add 1/2 cup of chicken broth to pan to deglaze and scrape up all the brown bits. Turn off heat and reserve deglazed liquid.

6. Place half of sauerkraut and onions in bottom of crockpot. Stir in the bottle of beer, 2 T of brown sugar, and 1 T Worcestershire.

7. Arrange kielbasa pieces around edges of crockpot and place pork loin in the center. Top with remaining sauerkraut and onions. Pour deglazed juices over the top. Cook approximately 6 hours on high or 8-9 hours on low or until pork is fall apart tender. Salt to taste.

Best if served over a heaping mound of mashed potatoes. Oh yeah.