Marie Saba

From My Kitchen To Yours

Instant Pot Black Bean Dip

This Instant Pot Black Bean Dip is a family favorite! The beans are delicious with tortilla chips, but you can serve them in all sorts of other ways. Try them alongside eggs and salsa in the morning, or in a tortilla for a quick lunch. For a full meal, these beans are delightful as a side dish with chicken tacos or beef tacos, cilantro lime sauce, and simple white rice.

Here’s the best part about this recipe: you only need four ingredients! Black beans,, refined coconut oil, garlic salt and liquid smoke. That’s it! For the coconut oil, be sure to get the refined oil that has a neutral (not coconut) flavor. As for the liquid smoke, we use just 2-4 drops to give the beans a subtle hint of hickory flavor.

And one note about the texture: If you prefer bean dip with a uniformly smooth consistency, use a Vitamix or other powerful blender. For a more rustic texture, a food processor will do the job.

Instant Pot Black Bean Dip

Ingredients

1 1/2 cup dry black beans, washed and picked over
1/4 cup refined coconut oil (no coconut flavor)
2 teaspoons Lawry’s Garlic Salt
2-4 shakes liquid smoke, hickory flavor

For Serving: guacamole, cilantro leaves, tortilla chips

Instructions

Place 1 1/2 cup dry black beans in an Instant Pot and cover with 6 cups water. Seal the Instant Pot and cook on manual for 35 minutes. Release the steam.
Using a slotted spoon, transfer warm beans to the jar of a blender or bowl of a food processor. To the beans, add 1/4 cup reserved cooking liquid (or water), refined coconut oil, garlic salt and liquid smoke. Blend until mostly smooth. Transfer to a bowl and serve. Garnish with guacamole and cilantro leaves if desired.

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