30-60 min6-8 servingsAmerican

Spicy Black Bean Dip

By Pamela Ellgen

6-8 Servings

30-60 Minutes

Easy

Recipe Details

Course: Appetizers

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 30-60 Minutes

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Vegan

Yield: 6-8 Servings

Ingredients

1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon dried garlic
¼ cup dried onion
2 tablespoons dried green bell pepper
2 cups dried black beans
3 ½ cups vegetable broth
¼ cup shredded mozzarella cheese
Green bell peppers, diced
Red onion, diced
Corn chips

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

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.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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