Spicy Black Bean Dip

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

Cuisine

Modern

Course

Appetizer

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6-8 servings, appetizer, chili powder, contributed, cook 35 min, corn chips, diced green bell peppers, diced red onion, dried black beans, dried garlic, dried green bell pepper, dried onion, easy, gluten free, ground cumin, modern, Pamela Ellgen, prep 5 min, pressure cook, sea salt, shredded mozzarella cheese, smoked paprika, vegan, vegetable broth

Prep Time

5 min

Cook Time

35 min

Servings

6-8 Servings

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
3 1/2 cups vegetable broth
1/4 cup shredded mozzarella cheese
diced green bell peppers
diced red onion
corn chips

Instructions

Layer the dry ingredients in the jar in the order listed.
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.
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.