Start any occasion with homemade Black Bean Dip. Calling for dried beans, this recipe can be made in the Instant Pot without a soak. This dip pairs well with fajitas, guacamole and other TexMex dishes. Makes 12 servings.
Are you a tailgater?
Do you enjoy watching sports, in general?
Or do you simply enjoy entertaining (and don’t really care about the whole sport thing on the television?)
Well, whichever category you fall into, I’ve got a recipe for you today!
This Black Bean Dip, which can be made on the stovetop or in the Instant Pot, is the perfect party appetizer because it can be made in advance (which means less sweat for you on game day or the day you’re entertaining)… and it’s super tasty, too!
You can also serve it as a side or top your fajitas, quesadillas or tacos with it.
As an added bonus, you can bring this goodness with you to a tailgate and heat it up on a grill for warm bean dip… or you can serve it cold, too.
The only key to this recipe is cooking the beans long enough for them to become soft and for the flavors to meld. Crunchy beans in this dip are not wanted.
Looking for an entertaining dish, but need some inspiration? Head on over to my Entertaining Recipes landing page for assistance.
What you’ll need to make Black Bean Dip
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- Dutch Oven or Instant Pot
- Liquid measuring cup
- Large Bowl for soaking the beans (if not going the electric pressure cooker route)
How to make Black Bean Dip
This recipe can be made two different ways, though I’ll be honest: I’m partial to the Instant Pot for this recipe because it doesn’t take planning ahead the night before.
That said, you can make it on the stovetop if that’s your preferred method, and it totally works that way, too.
For both dishes, you’ll need to do the following before you begin to cook:
- Measure out the beans and the liquids that you’ll need for the cooking.
- Chop the veggies.
- Measure out the spices and other ingredients so that the cooking process can be as quick as possible.
Now let’s get into the nitty gritty of each type of cooking…
How to make the Instant Pot version
Saute the veggies.
In the Instant Pot, choose the Saute setting. Add the oil, and let heat.
When the sensor reads ‘HOT,’ add the onion, bell pepper and jalapeño pepper.
Stir constantly as they cook, and turn off the Instant Pot when the veggies are soft.
Cook the bean dip under high pressure.
Add the dried black beans, water, orange juice, rice wine vinegar and lime juice to the Instant Pot on top of the softened veggies.
Measure in the chili powder, cumin and salt, and stir until everything is incorporated.
Add the oregano sprigs, bay leaves and sage leaves.
Secure the lid on the Instant Pot and seal the valve for high pressure cooking. Set to manual high pressure for 2 hours.
Finish the bean dip and serve.
Once the beans have cooked, let the pressure naturally release for a few minutes before doing the quick release until all the pressure is gone.
Remove the bay leaves, sage leaves and oregano sticks.
Stir the beans together, smashing with a fork or a spoon to get the dip to the consistency you enjoy
Serve with a dollop of sour cream, additional jalapeño rounds and a garnish of cilantro or parsley. Serve with chips or another dipper of your choosing for any kind of gathering.
How to make Stovetop recipe
Soak the beans overnight.
Measure out the beans into a large bowl. Pour on a ton of water, making sure that the water is significantly higher than the beans in the bowl.
Why? The beans will soak up the water overnight, so you want to have as much water as possible for them to soak up. It helps to soften them up and make the cooking time less… though you’re still going to simmer them on the stovetop for 2(ish) hours.
Cook the beans on the stovetop.
In the morning, drain black beans. Be sure to save the extra liquid because you’ll add this to the dip later.
Transfer the beans and the water (not the extra liquid from the overnight soak) into a saucepan or a Dutch oven. Add the oregano, bay leaves and sage leaves. Bring ‘em to a boil.
Cover the pot, and let the ingredients boil for an hour, or until the liquid has completely absorbed into the beans.
Cook the veggies in a skillet.
While the beans cook in a pot, heat a nonstick skillet over medium heat.
When the pan is hot, add the olive oil.
When the oil is hot, add the onion, bell pepper and jalapeño, and cook until soft.
Season the veggies with salt, chili powder and cumin once soft.
Put the dip together.
When the beans have soaked in all the initial cooking liquid, add the vegetables to the pot. Pour in the reserved liquid from the beans’ overnight soak.
Simmer for another half hour.
Add the orange juice, lime juice and rice wine vinegar, stirring until combined.
Smash some of the beans, making the dip your desired consistency.
Serve with a dollop of sour cream and jalapeño rounds. Garnish with parsley or cilantro. Enjoy with chips.
Erin’s Easy Entertaining Tips
If you have an Instant Pot or another electric pressure cooker, now is the time to put it to good use! Set these and forget ‘em as they cook on the counter while you make the rest of your meal.
Make this dip 1-2 days in advance and reheat it, either in the Instant Pot, the stovetop or the microwave.
- Thin the dip out with a little extra orange juice or water in case the beans are too thick.
- This is my secret to any gathering… finding dishes to make in advance that require very little hand holding the day-of!
Can I use canned black beans in this dip?
You can certainly use canned black beans in this dip, but if you do, I suggest making it on the stovetop.
Some things you should know:
- Since the beans are already soft, you won’t need to do a soak before.
- Drain the beans in a colander, and rinse them thoroughly before adding to your Dutch oven.
- Cook for 15-30 minutes, or until super soft with the liquid, and follow the rest of the instructions for finishing and serving the dip.
Quick tips for making Black Bean Dip
- This dip is gluten free and vegan (so long as you don’t serve it with sour cream… or serve with the sour cream on the side for the non-vegans at your gathering.)
- Make this recipe in advance, and store in a food safe storage container in the refrigerator until it’s time to serve it.
- To reheat this Black Bean Dip, place it in a microwave-safe bowl and warm in 30 second increments. You might need water or a little bit of orange juice to thin it out to your preferred consistency during the warming up process. Use your judgment, but don’t water it down too much!
- If you don’t like cilantro, use parsley as a garnish.
Other Dishes You Can Serve with this recipe…
- Baked Chicken Taquitos
- Ground Beef Tacos
- Southwest Grilled Chicken and Avocado Salad with Chipotle Ranch
- Chipotle Lime Spicy Beer Can Chicken
- Green Chili Chicken Chimichangas
- One-Pot TexMex Rice
- Strawberry Margarita
Now who’s ready for the recipe?
Here’s how you can make it yourself…
Start any party off on the right foot with this delightful vegan Black Bean Dip. Perfectly spicy and seasoned to impress, this dip goes wonderfully with fajitas, guacamole and various other TexMex dishes. The black beans are cooked down with onions, a green bell pepper, a jalapeño, oregano, bay leaves, sage, chili powder, cumin, orange juice, lime juice, rice wine vinegar and salt until they fall apart. Serve with tortilla chips to create the perfect vegan gameday appetizer.
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about 1 cup)
- ½ green bell pepper, diced (about ½ cup)
- ½ jalapeño pepper, diced
- 1 lb. dried black beans (2 cups)
- 4 cups water
- ¼ cup orange juice
- 2 tablespoons rice wine vinegar
- Juice of 2 limes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 2 sprigs fresh oregano
- 3 bay leaves
- 6 fresh sage leaves
- ¼ cup sour cream
- 1 jalapeño pepper, sliced into rounds
- Cilantro or parsley, for garnish
To make the dip in the Instant Pot
- Measure out all your ingredients and chop all the veggies. This is an important step because things move fast as you’re cooking, and you don’t want to burn something or not have it done in time!
- Set the Instant Pot to the Saute setting for 15 minutes.
- Add the oil, and let heat.
- Add the onion, bell pepper and jalapeño pepper, stirring constantly until they have softened.
- When the Saute cycle has ended, add the dried beans, water, orange juice, rice wine vinegar and lime juice. Measure in the chili powder, cumin and salt. Stir until combined.
- Add the oregano sprigs, bay leaves and sage leaves.
- Secure the lid on the Instant Pot, sealing the valve for high pressure cooking.
- Manually set to high pressure for 2 hours.
- Once the beans have cooked, let the pressure naturally release for 5-10 minutes, then quick release it until all the pressure is gone.
- Remove the bay leaves, whole sage leaves and oregano sticks. Stir the beans together. (You can also smash some of the beans using a fork to make them a little smoother for dipping.)
- Serve with a dollop of sour cream, and enjoy with chips or another dipper of your choosing!
To make the dip on the stovetop
- Soak the black beans overnight in water. Make sure the water is well over the black beans, as they will soak up some of the liquid.
- Drain black beans and save the extra liquid to add in to the dip later.
- Place beans and water (from the recipe, not the reserved liquid from above) into a large pot over medium heat. Throw in oregano, the bay leaves and the sage leaves and bring to a boil.
- Cover and let boil for almost an hour, or until the liquid has been completely soaked into the beans.
- While the beans, water and herbs are coming to a boil, sauté the olive oil, onions, bell pepper, and jalapeño together.
- When the vegetables are soft, season them with the salt, chili powder and cumin.
- When the beans have soaked in all the initial liquid, toss in the vegetables and also pour in the liquid the beans soaked in overnight.
- Simmer for another half hour.
- Pour in orange juice, lime juice and the rice wine vinegar.
- Serve with a dollop of sour cream, and enjoy!
Please note that if you make this dip in the Instant Pot, you will not have to soak the beans overnight.
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Amount Per Serving: Calories: 162 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 223mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 7g Sugar: 2g Sugar Alcohols: 0g Protein: 9g
The photos and recipe for this Black Bean Dip were originally published on September 15, 2011. The photographs, along with the text and recipe card of this blog post, were updated on August 2, 2019.