Black Bean Dip

Start any party off on the right foot with this delightful vegan Black Bean Dip. Perfectly spicy and seasoned to impress, this dip goes wonderfully with fajitas, guacamole and various other TexMex dishes. The black beans are cooked down with onions, a green bell pepper, a jalapeño, oregano, bay leaves, sage, chili powder, cumin, orange juice, lime juice, rice wine vinegar and salt until they fall apart. Serve with tortilla chips to create the perfect vegan gameday appetizer.

Prep Time 15

Cook Time 2

Overnight Soak Time 12

Total Time 14 15

Servings servings

Calories 162kcal

Ingredients

Dip

1 tablespoon extra virgin olive oil
1 small yellow onion diced (about 1 cup)
½ green bell pepper diced (about ½ cup)
½ jalapeño pepper diced
1 lb. dried black beans 2 cups
4 cups water
¼ cup orange juice
2 tablespoons rice wine vinegar
Juice of 2 limes
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon kosher salt
2 sprigs fresh oregano
3 bay leaves
6 fresh sage leaves

Garnishes

¼ cup sour cream
1 jalapeño pepper sliced into rounds
Cilantro or parsley for garnish

Instructions

To make the dip in the Instant Pot

Measure out all your ingredients and chop all the veggies. This is an important step because things move fast as you’re cooking, and you don’t want to burn something or not have it done in time!
Set the Instant Pot to the Saute setting for 15 minutes.
Add the oil, and let heat.
Add the onion, bell pepper and jalapeño pepper, stirring constantly until they have softened.
When the Saute cycle has ended, add the dried beans, water, orange juice, rice wine vinegar and lime juice. Measure in the chili powder, cumin and salt. Stir until combined.
Add the oregano sprigs, bay leaves and sage leaves.
Secure the lid on the Instant Pot, sealing the valve for high pressure cooking.
Manually set to high pressure for 2 hours.
Once the beans have cooked, let the pressure naturally release for 5-10 minutes, then quick release it until all the pressure is gone.
Remove the bay leaves, whole sage leaves and oregano sticks. Stir the beans together. (You can also smash some of the beans using a fork to make them a little smoother for dipping.)
Serve with a dollop of sour cream, and enjoy with chips or another dipper of your choosing!
To make the dip on the stovetop
Soak the black beans overnight in water. Make sure the water is well over the black beans, as they will soak up some of the liquid.
Drain black beans and save the extra liquid to add in to the dip later.
Place beans and water (from the recipe, not the reserved liquid from above) into a large pot over medium heat. Throw in oregano, the bay leaves and the sage leaves and bring to a boil.
Cover and let boil for almost an hour, or until the liquid has been completely soaked into the beans.
While the beans, water and herbs are coming to a boil, sauté the olive oil, onions, bell pepper, and jalapeño together.
When the vegetables are soft, season them with the salt, chili powder and cumin.
When the beans have soaked in all the initial liquid, toss in the vegetables and also pour in the liquid the beans soaked in overnight.
Simmer for another half hour.
Pour in orange juice, lime juice and the rice wine vinegar.
Serve with a dollop of sour cream, and enjoy!

Notes

Please note that if you make this dip in the Instant Pot, you will not have to soak the beans overnight.

If you want to use canned beans, do the following: Rinse the beans and drain in a colander. Cook on the stovetop over high heat for 15-30 minutes, or until super soft with the liquid, and follow the rest of the instructions for finishing and serving the dip.

Nutrition