This made-from-scratch Black Bean Dip recipe is reminiscent of one from a Texas area restaurant chain, that I've been toying with for a while, and I think I got it just right. I love its ultra-smooth texture and buttery flavor. It is excellent eaten with chips or for dipping fresh tortillas into.
Ingredients
This ingredient list is short and to the point. I like to start with dry black beans because it allows me to take control of the flavor. Cooking them in chicken stock, with a good amount of salt and some lime, makes them way better than canned.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Even with using dry beans, this recipe can be ready quickly. I cook them in an instant pot or electric pressure cooker and they are ready in 25 minutes. While they cook, I cook some diced onions in butter, then whizz it all up in a food processor until smooth.
You can top it any way you like, or not at all, but I like to make things look good so I top it with some Pico de Gallo and a few jalapeno slices. Use more or less jalapeno depending on your spice tolerance.
Notes & Tips
If you have the time, soak the beans overnight with 2 teaspoons of baking soda per pound of beans, and half a lime. The baking soda helps break down the enzyme that makes you gassy, helping make you less gassy. It really works, I notice a big difference when I do it.
If the dip starts to thicken when keeping warm on the stove, just stir in a little extra chicken stock to keep it the proper consistency.
Substitutions
If you want, you can use canned black beans. Just drain them really well, and puree them in a food processor until smooth. Drizzle in chicken stock until they are smooth and add the juice of a lime. Season and follow the remaining instructions.
If you would like to keep this vegetarian, swap the chicken stock for vegetable stock. And drop the butter and use olive oil. It will still hold the integrity of the recipe.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Black Bean Dip
I love the ultra-smooth texture and buttery flavor of this Black Bean Dip. It's excellent eaten with chips or dipping fresh tortillas into.
Ingredients
- ½ pound dry Black Beans
- 2 ½ cups Chicken Stock, divided
- 1 teaspoon Kosher Salt
- ½ teaspoon Fresh Cracked Black Pepper
- Juice of 2 Limes
- 4 tablespoons Unsalted Butter
- 1 large Yellow Onion
- 1-2 tablespoons Cilantro, + more for serving if desired
- Pico de Gallo, optional for serving
Instructions
- Place the beans, 1 ½ cups of stock, salt, pepper, and lime juice into the bowl of the pressure cooker.
- Cook on manual high pressure for 25 minutes.
- While the beans cook, heat the butter in a small skillet on the stove over medium-low heat. Add the onion to the melted butter and let them poach on low heat until translucent.
- When the beans are done cooking, place them, with the liquid, into a food processor along with the buttery onions, and cilantro.
- Drizzle in the remaining chicken stock as the processor runs. The mixture should be thin and dip-able, add more liquid if needed.
- Place the mixture back in the instant pot and place on keep warm, or simmer to warm the mixture back up.
- Serve in individual bowls topped with pico de gallo and more cilantro if desired, with chips or fresh tortillas for dipping.
Notes
Notes & Tips
If you have the time, soak the beans overnight with 2 teaspoons of baking soda per pound of beans, and half a lime. The baking soda helps break down the enzyme that makes you gassy, helping make you less gassy. It really works, I notice a big difference when I do it.
If the dip starts to thicken when keeping warm on the stove, just stir in a little extra chicken stock to keep it the proper consistency.
Substitutions
If you want, you can use canned black beans. Just drain them really well, and puree them in a food processor until smooth. Drizzle in chicken stock until they are smooth and add the juice of a lime. Season and follow the remaining instructions.
If you would like to keep this vegetarian, swap the chicken stock for vegetable stock. And drop the butter and use olive oil. It will still hold the integrity of the recipe.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 256mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 6g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
KD
Hello Kendall,
I am new to your blog and find it really good. I appreciate your tips and the fact you want to help others with your cooking knowledge, so thank you very much.
With this black bean dip, what would you do to make it a black bean creamy/smooth soup?
Appreciate your time,
KD
Kendell
Hey, to make it soup, thin with chicken stock until it reaches your desired consistency.