Once upon a time many moons ago, a dear friend of mine and I met our nutritional needs through Frito Bean Dip and our educational requirements through countless viewings of Billy Madison. (One time, we also wanted to make sure the goldfish were warm and taken care of while we went to a movie so we put the aquarium heater in their bowl. They sure were toasty as they floated on the top a couple hours later.)
Seriously, who doesn’t loves a good Black Bean Dip??! I pass judgment.
My requirements for a stellar bean dip are the following: fully scoopable onto your chip without seepage/leakage/shirt-ruining; packed with flavor, yet you can still taste the black beans; some heat, but not overpowering; and versatile enough to go with salsa, cheese, sour cream, or whatever else. Simple, yet very complex. At a glance one-dimensional, but at a taste–out of this world. (Enough with the hyperbole.)
Well, if you have similar tastes as mine and you still laugh at flaming poop bags on the doorstep, then this bean dip recipe is for you. (No pun intended in that the bean dip resembles…………well, you know.)
Spicy Black Bean Dip in the Instant Pot:
- 1 1/2 cup dried black beans
- 1 sweet onion, diced
- 1 jalapeno pepper, diced
- 1 (14.5 oz) can no salt added diced tomatoes
- 1 3/4 cup vegetable broth
- 1 1/2 tablespoons olive oil
- 2ish teaspoons ground cumin
- 1ish teaspoon paprika
- a heavy dash corse sea salt
- a scant 1ish teaspoon chili powder
- Rinse the black beans and toss them in an Instant Pot.
- Dice the onion and jalapeno pepper and add them to the beans.
- Add everything else!
- Press the bean button and cook for 30 minutes at high pressure.
- Follow the Instant Pot directions for pressure release.
- Use an immersion blender to bring to the consistency of your liking. I like mostly smooth, but not denture paste.
- Adjust spices if needed. (You can blend in sour cream, cream cheese, shredded cheese, more spices, lime juice, the kitchen sink….whatever you want….or nothing.)
- Serve with sliced raw veggies and chips.