Homemade Black Bean Dip is the best appetizer. This easy black bean recipe calls for dried beans, and it can be made in the Instant Pot or on the stovetop. Pair this dip recipe with fajitas, guacamole and other TexMex dishes for any occasion.
To make the dip in the Instant Pot
2 Measure out all your ingredients and chop all the veggies. This is an important step because things move fast as you’re cooking, and you don’t want to burn something or not have it done in time!
3 Set the Instant Pot to the Saute setting for 15 minutes.
4 Add [wprm-ingredient text="1 tablespoon extra virgin olive oil" uid="1"], and let heat.
5 Add the chopped veggies ([wprm-ingredient text="1 small yellow onion" uid="2"], [wprm-ingredient text="½ green bell pepper" uid="3"] and [wprm-ingredient text="½ jalapeño pepper" uid="4"]), stirring constantly until they have softened.
6 When the Saute cycle has ended, add [wprm-ingredient text="1 lb. dried black beans" uid="5"], [wprm-ingredient text="4 cups water" uid="6"], [wprm-ingredient text="¼ cup orange juice" uid="7"], [wprm-ingredient text="2 tablespoons rice wine vinegar" uid="8"] and the [wprm-ingredient text="Juice of 2 limes" uid="9"]. Season with [wprm-ingredient text="2 tablespoons chili powder" uid="10"], [wprm-ingredient text="1 tablespoon cumin" uid="11"] and [wprm-ingredient text="1 teaspoon kosher salt" uid="12"]. Stir until combined.
7 Add [wprm-ingredient text="2 sprigs fresh oregano" uid="13"], [wprm-ingredient text="3 bay leaves" uid="14"] and [wprm-ingredient text="6 fresh sage leaves" uid="15"].
8 Secure the lid on the Instant Pot, sealing the valve for high pressure cooking.
9 Manually set to high pressure for 2 hours.
10 Once the beans have cooked, let the pressure naturally release for 5-10 minutes, then quick release it until all the pressure is gone.
11 Remove the bay leaves, whole sage leaves and oregano sticks. Stir the beans together. (You can also smash some of the beans using a fork to make them a little smoother for dipping.)
12 Serve with [wprm-ingredient text="¼ cup sour cream" uid="17"], [wprm-ingredient text="1 jalapeño pepper" uid="18"] and [wprm-ingredient text="Cilantro or parsley" uid="19"]. Enjoy with chips or another dipper of your choosing!
To make the dip on the stovetop:
14 Soak the black beans overnight in water. Make sure the water is well over the black beans, as they will soak up some of the liquid.
15 Drain black beans and save the extra liquid to add in to the dip later.
16 Place beans and water (from the recipe, not the reserved liquid from above) into a large pot over medium heat. Throw in oregano, the bay leaves and the sage leaves and bring to a boil.
17 Cover and let boil for almost an hour, or until the liquid has been completely soaked into the beans.
18 While the beans, water and herbs are coming to a boil, sauté the olive oil, onions, bell pepper, and jalapeño together.
19 When the vegetables are soft, season them with the salt, chili powder and cumin.
20 When the beans have soaked in all the initial liquid, toss in the vegetables and also pour in the liquid the beans soaked in overnight.
21 Simmer for another half hour.
22 Pour in orange juice, lime juice and the rice wine vinegar.
23 Serve with a dollop of sour cream, and enjoy!
