My 3-layer dip turned into soup last Sunday...

I was layering refried beans, sour cream, and guacamole for a family gathering and the beans were way too watery straight from the can. Ended up with a sloppy mess that ran all over the platter before everyone arrived. Has anyone found a trick to firm up canned refried beans without cooking them forever?

2 comments

2 Comments

chen.james18d agoMost Upvoted

And that’s how you accidentally invent bean soup dip, which is definitely not a thing anyone asked for. Next time just drain the beans in a strainer and mash them up a bit with a fork before you spread them. If they’re still runny, mix in a spoonful of masa harina or even some crushed tortilla chips to soak up the extra liquid. Honestly though, the real move is to skip canned beans entirely and just use refried beans from the deli section that are thicker. Or accept that your dip is now a casserole and call it a win.

murray.cole18d ago

Wait, are you saying the deli counter refried beans are actually thicker than canned or are you just lucky with your local grocery store? I've grabbed a few tubs from the deli section that were practically soup too, but maybe I'm picking the wrong brand. Also, crushed tortilla chips - are we talking plain or do you use the flavored ones, because I feel like that could either make it or break it depending on what else you've got in the dip. And if I'm already mashing canned beans with a fork, is there really that big a difference versus grabbing the canned refried ones that already have lard in them? Seems like the line between "bean dip" and "bean paste" gets real blurry real fast.