Spicy Black Bean Dip

By: Meals in a Jar Cookbook by Pamela Ellgen

Spicy Black Bean Dip
cuisine icon Cuisine
Modern
cuisine icon Course
Appetizer
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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, Meals in a Jar Cookbook by Pamela Ellgen, modern, prep 5 min, pressure cook, sea salt, shredded mozzarella cheese, smoked paprika, vegan, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon 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.
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