Spicy Black Bean Dip
By :Meals in a Jar Cookbook by Pamela Ellgen
Print Recipe
Whenever I’m running late with dinner, it’s nice to have a healthy appetizer to snack on. This one is savory and offers protein and fiber from black beans blended with savory spices. Jar size: 4 cups
Votes: 3
Rating: 4.33
Rate this recipe!
Course Appetizer
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Diet Gluten Free, Vegan
Cooking Technique Pressure Cook
Main Ingredient Bell Pepper, Black Beans, Chili Powder, Cumin, Dried Garlic, Dried Onion, Mozzarella, Vegetable Broth, Vegetables, Water
Prep Time 5 minutes
Cook Time 35 minutes
Servings
6-8 Servings
Ingredients
Dry ingredients
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon dried garlic
  • 1/4 cup dried onion
  • 2 tablespoons dried green bell pepper
  • 2 cups dried black beans
For cooking and serving
  • 3 1/2 cups vegetable broth or water; plus more as needed
  • 1/4 cup shredded mozzarella cheese to serve, optional
  • diced green bell peppers to serve
  • diced red onion to serve
  • corn chips or raw vegetables; for dipping
Course Appetizer
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Diet Gluten Free, Vegan
Cooking Technique Pressure Cook
Main Ingredient Bell Pepper, Black Beans, Chili Powder, Cumin, Dried Garlic, Dried Onion, Mozzarella, Vegetable Broth, Vegetables, Water
Prep Time 5 minutes
Cook Time 35 minutes
Servings
6-8 Servings
Ingredients
Dry ingredients
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon dried garlic
  • 1/4 cup dried onion
  • 2 tablespoons dried green bell pepper
  • 2 cups dried black beans
For cooking and serving
  • 3 1/2 cups vegetable broth or water; plus more as needed
  • 1/4 cup shredded mozzarella cheese to serve, optional
  • diced green bell peppers to serve
  • diced red onion to serve
  • corn chips or raw vegetables; for dipping
Votes: 3
Rating: 4.33
Rate this recipe!
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 3 1/2 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure cook or Manual on High for 35 minutes. Allow the steam pressure to release naturally for 20 minutes. Use an immersion blender or carefully transfer the contents of the Instant Pot to a blender and puree until somewhat smooth, adding additional vegetable broth or water as needed to blend.
To Serve:
  1. Pour the mixture into a serving dish and top with the shredded cheese, if using. Top with diced bell peppers and onions, and serve with corn chips or raw vegetables.
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