Cheesy Black Bean Dip

Cheesy Black Bean Dip

⅔ cup dried black beans

4 cups water, divided

3 tablespoons extra-virgin olive oil

1 red onion, minced

3 garlic cloves, minced (3 tsp)

¼ cup tomato paste

¾ teaspoons smoked paprika

¼ teaspoon red-pepper flakes

½ teaspoon ground cumin

¼ cup boiling water

Salt and pepper to taste

¾ cup grated Cheddar (3 oz)

Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.

Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.

(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)

Heat the oven to 475 degrees.

Heat olive oil in a saute pan over medium low heat. Add onions and saute for 5 -10 minutes until translucent but not browned. Add garlic and saute until fragrant, about one minute.

Stir in the tomato paste, paprika, red-pepper flakes and cumin and saute for 30 seconds.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Transfer to an oven-safe dish and sprinkle the cheese evenly over the top. Bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes.

Serve immediately with corn chips, crusty bread, pita or rice.

6 servings, 245 calories per serving (dip only)

Hack: Freeze leftover portions sealed in serving sized portions for future use. Allow to thaw completely in the refrigerator before reheating.

Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.



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4 Replies to “Cheesy Black Bean Dip”

  1. Njummie, this cheesy black bean dip looks so good! And it seems vegetarian and low in calories. This seems like the best way to get a light lunch. The only thing maybe that is a little hassle, is the long soak for 6 to 12 hours. But I guess I could just leave it overnight in the fridge and then it would be good the next day?

    thank you for this recipe!

    1. Yes, just soak them overnight for use the next day.  I don’t recommend that you soak them for more than 12 hours, though.  If you are soaking them in advance, simply drain the water from them and store them in the refrigerator until you’re ready to use them (up to 5 days).

  2. Thank you for the post. It sounds a deliciouls recipe and I am going to try this. I heard about Cheesy Black Been Dip and want to make a home-made one like you did. But I never take time to do the research. Here you present the recicpe and the entire procedure. So far, I have most of the materials and miss the critical stuff, dried black beans. I need to purchase this to create something as you described. Meanwhile, I may use red beans as replacement. I have time right now and just want to give this a try.

    1. I use black beans and red beans interchangeably in my recipes.  They have a similar texture and taste, although black beans have a slightly sweeter flavor and pack a bigger nutritional punch!

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