Pressure Cooker Black Bean Dip
After the dried beans have soaked overnight, cook them in a pressure cooker with tomatoes, chilies, and spices is fast and easy. Serve the dip with tortilla chips or us it as a filling for burritos and tacos.
Serves: 18Hands-on: 20 minutesTotal: 8 hours 45 minutesDifficulty: Easy
- 1 cup dried black beans, soaked overnight in 4 cups of water
- 1 Tbsp. olive oil
- 1 small onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 can (14½ oz.) diced tomatoes
- 1 can (4 oz.) mild green chilies, finely chopped
- 1 red bell pepper, stem and seeds removed, diced
- 1 tsp. chili powder
- ½ tsp. dried oregano
- ½ tsp. salt
- Drain and rinse soaked beans.
- In a pressure cooker over medium heat, heat oil. Add onions and sauté for 3 minutes, or until soft. Add the garlic and sauté for 30 seconds. Add the drained beans along with the tomatoes, chilies, chili powder, and oregano. Stir well. Lock the lid into place. Bring to high pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to release naturally for 10 minutes.
- Quick-release any remaining pressure. Remove the lid. Transfer ½ the cooked bean mixture to a serving bowl. Transfer the remaining ½ cooked bean mixture to a food processor or blender and process until smooth. Taste for seasoning and add salt, if desired.
- Pour puréed beans into the serving bowl with the other beans. Stir and serve warm.