I have always been a bean fan, but a recent trip to Costa Rica has turned me into a Black Bean lover. This easy black bean dip is a take on the mashed black beans I was served with nachos. One bite had my taste buds tingling and my mind racing. This dip had to come home with me.
Ingredients
This recipe uses inexpensive and easy to find ingredients. Your local grocer will have everything you need to get this dip on your table.
- Dried Black Beans- You can use canned in a pinch, See recipe notes
- Shallots- The mild and sweet cousin of onions
- Garlic- Always use your heart when deciding how much to use
- Kosher Salt- Big cubes for big taste
- Chipotle Dry Rub- Use my rub, found here, or any smoky rub you have on hand
- Cilantro- Fresh, vibrant, and flavorful
- Lime- Just the juice. A little acid to brighten your day
- Tortilla Chips: This is a dip, after all.
How to Make Easy Black Bean Dip
This recipe is super easy and you will need no culinary skills to execute it perfectly. Some chopping, boiling, mashing and mixing are all you’ll need to knock the socks off all of your guests.
Instructions
First, we need to rehydrate your black beans (Full bean discussion to follow under the next heading). Dried black beans are inexpensive and shelf stable, to return them to their velvety self, you will only need time and water. To rehydrate your beans, you first need to rinse them and remove any debris accidently packaged with them. Sometimes small rocks and plant material will get packaged on accident and a couple seconds checking for them can save you a lot of grief if a guest finds something besides dip on their chip.
After rinsing, place your beans in a large stock pot and cover with four inches of water. Add a pinch of salt, then bring the pot of beans to a boil and reduce the heat and simmer for 20 minutes. Next, cover the pot, remove it from heat, and let the beans soak overnight or for about 12 hours. The final step for cooking the beans is to bring the pot back to a boil and then let it simmer for one hour. Strain the beans, but be sure to reserve about 1 cup of the cooking water.
After chopping your Shallot, Garlic, Lime, and Cilantro: cook the shallot and garlic in a small frying pan for a minute or two to soften their texture and let their flavor out.
Next, mash your beans with a hand masher. Mix in small amounts of the water the beans were cooked in until they reach the consistency or refried beans. You want your mixture to hold shape, but not be so strong it breaks your chips.
Now all you need to do is mix in all your other ingredients and serve it up!
Are Dried Beans Worth It?
Yes, dried beans are worth it. In a pinch for time, you can get by with canned black beans, but I find dried beans to be where it’s at when it comes to both flavor and texture.
There is a hot debate over soaking dried beans. I have included this step in my recipe because it is what I do, but you can skip the long soaking portion of this recipe and simmer the beans a half hour longer for a very similar result.
How to Serve Easy Black Bean Dip
Serve it up warm with Mexican cheese and tortilla chips! But don’t pigeon hole this dip as just a dip. Add this to tacos, burritos, and nachos to take your dishes to the next level. This is a serious flavor enhancer for all of your taco nights. Not feeling taco night? (you monster!) Just serve this velvety mash over a pile of rice for a stand alone meal.
Black Bean Dip
Ingredients
- 1 Lb Dried Black Beans (1 Bag)
- 1/2 Cup Water from Cooking Black Beans
- 2 Shallots (Finely Chopped)
- 4 Garlic Cloves (Finely Chopped)
- 2 Tsp Kosher Salt
- 2 Tsp Chipotle Dry Rub https://dinnerslate.com/chipotle-dry-rub/
- 1/4 Cup Cilantro (Roughly Chopped)
- 1 Lime (Juiced)
- 1 Bag Tortilla Chips
Instructions
- Pour the dried Black Beans into a colander. Rinse and remove any debris. Move the beans to a 4 Qt stock pot and cover with 4 inches of water.
- Place the beans on your stove over medium high heat. Add one Tsp of Kosher Salt and bring to a boil, then lower the temperature and simmer for 20 minutes. Cover, Remove from heat, and let rest for at least 12 hours.
- After your beans soak, prep your fresh ingredients. Chop the Shallots, Cilantro, Garlic. Half your lime, and construct your dry rub spice mixture.
- Put your beans back on medium high heat and bring to a boil. reduce the heat and simmer for one hour, or until the beans have a soft texture.
- Strain your beans being sure to retain at least 1 Cup of the liquid you cooked them in. Move your beans back to the stock pot and mash with a potato masher.
- Slowly, in small increments, add the cooking water back to the beans while mixing. You want to get your beans to the consistency of refried beans, but be careful not to add too much water or your dip will be too runny.
- Over medium heat, cook the Shallot and Garlic for a minute or two to open up the flavor and soften their texture.
- Add all the remain ingredients to the stock pot and fold them into your beans. Serve warm with cheese and tortilla chips.
Notes
- If you’d like to use canned beans, skip the soaking steps and reduce the amount of water added back in while mashing/mixing. Also reduce the amount of salt used because canned beans have salt in them.
- Sharing is Caring: Be sure to tag @dinners.late on Instagram if you make this recipe at home!