Ultimate Black Beans Dip | Not from Can!

Beans, beans, beans…and how many ways to enjoy them! Packed with proteins and good stuff, and used in so many cuisines around the world, they are flavorful and very versatile.

Black beans are a favorite in our house and I have at times made them in place of Rajma (Kidney beans) and they turn out just amazing. In this recipe, the Black Beans have a Mexican flavor but feel free to change up the Taco Seasoning with Garam Masala and you will be surprised how well it adapts. Here are some of the wonderful ways to use these versatile Black Beans.

1. As a Dip: Sprinkle some Cheese over the hot Black Beans and serve with Tortilla Chips.
2. In Soft or Crispy Tacos: Layer with protein, lettuce, tomatoes, salsa, sour cream, cheese on a Taco. Recipe.
3. In a Burrito: Roll up with protein, cheese, tomatoes and some Mexican Rice.
4. Over Nachos: Layer the Chips, pour Black Beans, onions, tomatoes, cheese, and broil till the cheese melts, remove from oven and sprinkle some cilantro and packled jalapeños.
5. In Enchiladas: Roll in soft tacos with some protein, veggies and bake with some cheese or some enchilada sauce on top. Recipe.
6. As a Side: Serve as a side with some Rice and some veggies.
7. In a Bowl: Make a Rice or a Salad bowl, with Black Beans, veggies, cheese, salsa, cilantro, sour cream.

Scroll to the bottom of the post to watch Video.

Prep Time: 10 Minutes
Cook Time: 60 minutes

Ingredients:

Dry Black Beans – 1 cup
Water – 3 cups
Salt – 1/2 tsp ot to taste
Oil – 1 Tablespoon
Onion – 1/4th large, finely chopped
Garlic – 3 cloves, minced
Jalapeños – to taste, finely chopped
Cumin Powder – 1/2 teaspoon
Taco Seasoning – 1.5 Tablespoon
Lime Juice – 1/2 of a lime or to taste

Method:

1. Wash and rinse the Black Beans and soak them in fresh water for 30 minutes.
2. Drain the Water and transfer to a pressure cooker.
3. Add 1/2 teaspoon Salt and Water. Mix.
4. Cook on high and allow it to whistle 1 time, lower heat to low and cook for another 30 minutes.
5. Allow the pressure to release on it’s own.
6. Once safe to open the pressure cooker, check to see of the Beans are well cooked.
7. Press between your thumb and pointer and press.
8. Once cooked well, keep the beans cooking on a low flame.
9. In a separate skillet, heat Oil on medium heat.
10. Meanwhile, use a potato masher to break down and mash the Black Beans to the desired consistency.
11. Once the Oil is hot, add in the Onions and cook for a few minutes.
12. Add in the Garlic and Jalapeños and sprinkle a little Salt.
13. Cook till the Onions are translucent.
14. Add in the Cumin Powder and Taco Seasoning and cook for 1 minute.
15. Transfer the Onion mixture into the pressure cooker.
16. Mix well and cook for a minute.
17. Using the potato masher again, incorporate well and mash to desired consistency (keep in mind that it will thicken over time).
18. Turn off the flame, check the seasonings.
19. Add Lime Juice and Cilantro.
20. Mix well and serve hot.

Tips:
1. Beans freeze very well.
a. Freeze soaked beans
b. Freeze pressure cooked beans.
c. Freeze beans ready to eat.

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Check out the ShowMeThecurry YouTube Channel

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Connect with us on Social Media:

ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
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ShowMeTheCurry on Pinterest

Beans, beans, beans…and how many ways to enjoy them! Packed with proteins and good stuff, and used in so many cuisines around the world, they are flavorful and very versatile.

Black beans are a favorite in our house and I have at times made them in place of Rajma (Kidney beans) and they turn out just amazing. In this recipe, the Black Beans have a Mexican flavor but feel free to change up the Taco Seasoning with Garam Masala and you will be surprised how well it adapts. Here are some of the wonderful ways to use these versatile Black Beans.

1. As a Dip: Sprinkle some Cheese over the hot Black Beans and serve with Tortilla Chips.
2. In Soft or Crispy Tacos: Layer with protein, lettuce, tomatoes, salsa, sour cream, cheese on a Taco.
3. In a Burrito: Roll up with protein, cheese, tomatoes and some Mexican Rice.
4. Over Nachos: Layer the Chips, pour Black Beans, onions, tomatoes, cheese, and broil till the cheese melts, remove from oven and sprinkle some cilantro and packled jalapeños.
5. In Enchiladas: Roll in soft tacos with some protein, veggies and bake with some cheese or some enchilada sauce on top.
6. As a Side: Serve as a side with some Rice and some veggies.
7. In a Bowl: Make a Rice or a Salad bowl, with Black Beans, veggies, cheese, salsa, cilantro, sour cream.

++++++++++++++++++++++
Visit our website: https://showmethecurry.com/

Check out the ShowMeTheCurry YouTube Channel: https://www.youtube.com/showmethecurry

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Connect with us on Social Media:
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#StayHome #StaySafe #QuarantineFoods #MexicanBlackBeans
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2 thoughts on “Ultimate Black Beans Dip | Not from Can!

  1. Wow, I’ve loved black beans ever since I first tried them at TGI Fridays (don’t judge ?) 30 years ago. I have some sitting in the pantry but somehow haven’t got round to cooking them, but you have made it look so easy! Will definitely give it a go, as it can be made with store cupboard ingredients. Thanks you!

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