Tailgating Guidelines: Week 1at Washington

Throughout the NFL season, I’ll be providing you numerous tailgating tips and tricks that are sure to make your experience more pleasurable, memorable, and most of all, delicious. And now that the NFL season is finally here, we can put our diets to rest and focus on what truly matters: football, food, and drinks.

Normally, I’m cautious of what goes into my body. I like to live a healthy lifestyle; throughout the week, I normally exercise four to five times and eat relatively clean. But on game day, all of that goes out the window. On game day, it’s my time to relax, eat whatever the hell I want, and even have a few adult beverages of my choice. Hell, I’ve earned it. And so have you!

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Now that we’re just two days away from the game in Washington, it’s time to prepare. Whether you are tailgating, having a party, or just relaxing by yourself in the comforts of your living room, you need a snack. You need something to nibble on while nervously watching your Miami Dolphins play. I have a snack that satisfies all: bean dip (refried beans).

Before I share this palate-pleasing dip with you, I have to warn you: after enjoying this dip, you’ll be asked to sleep in the other bedroom.

Here’s what you’ll need:

– 1 large skillet

– 1 food processor or blender

– 3 tablespoons olive oil

– 1 can (13 oz/1 lb) of red beans

– ½ medium-sized onion, finely chopped

– 3 cloves garlic, finely chopped

– ¼ teaspoon onion powder

– ¼ teaspoon garlic powder

– ¼ teaspoon Mexican oregano

– ¼ teaspoon chili powder

– ¼ teaspoon ground cumin

– ¼ teaspoon chipotle powder

– ¼ teaspoon ancho chili powder

– ¼ teaspoon smoked paprika

– ½ teaspoon black pepper

– salt and pepper to taste

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Directions:

1. Heat up your skillet on medium-high heat; once your skillet is nice and hot, pour in 1-½ tablespoons of olive oil.

2. Next, add in your onion and cook until translucent, occasionally stirring; then, add your garlic and continue to stir and cook for an additional one-minute.

3. Pop open (with tab or using a can opener) your beans (including the liquid) into your skillet and combine the onion powder, garlic powder, Mexican oregano, chili powder, ground cumin, chipotle powder, ancho chili powder, smoked paprika, black pepper, and salt. After stirring in the remaining spices, bring the beans to a boil.

4. Once bubbling, reduce the heat to simmer and let rest for 10 minutes.

5. After they’ve cooled down a little, combine the beans in batches into a food processor or blender and pulse until they’re a thick liquid. Once all the beans are a thick liquid, set your skillet to heat and pour in the rest of your olive oil. Next, pour in all of your pureed beans into the skillet, stirring and folding continuously until the beans have thickened a little (about 2-4 minutes).

6. Then, sit the mixture to the side and let rest for 20 minutes to let thicken and cool down. Once cooled, feel free to add any of your favorite Mexican condiments (I prefer mine left alone or with crumbled queso fresco or fresh Pico de Gallo).

This bean dip is delicious, versatile, and is sure to be a crowd pleaser. Enjoy this dip with tortilla or corn chips, on top of nachos, or in your tacos or burritos. Polish off this tasty snack with a traditional Mexican beer with a squeeze of lime, or a nice session IPA.