Easy Black Bean Dip Recipe (2024)

FAQs

What is black bean dip made of? ›

To make the bean dip, all you have to do is put black beans, onion, cilantro, garlic, jalapeño, lime juice, and some spices in a food processor or blender and blend until smooth. Boom! You have a tasty party dip that is full of flavor and good for you too!

While refried beans usually resemble a chunky, mashed mixture perfect for spreading on tortillas or serving alongside warm rice, bean dip can be made with whole beans with a fresh appeal similar to classic pico de gallo or puréed into a smooth consistency with several different ingredients.

Unlike dried beans, which require soaking and simmering time before they're ready, canned black beans are fully cooked and ready to eat. Canned black beans are typically packed in water with the preservative calcium chloride, as well as sugar, salt, and often other ingredients, such as onion, for flavor.

After I pour in the water, I stir in cumin, olive oil, salt, and pepper and bring the pot to a boil. Once the water is boiling, reduce the heat to a simmer. Cook, uncovered, until the black beans are tender. I start checking mine at 1 hour and then again every 15 minutes after that.

What is black bean sauce made of? Homemade black bean sauce is full of only the good stuff, and our black bean sauce recipe has got no nasties. It features fermented black beans (which you can get from your Asian grocer), a whole lot of garlic, ginger, soy sauce and Chinese vinegar.

In China, the sauce for zhajiangmian is made with yellow soybean paste, hoisin sauce or a sauce made from broad beans. However, the Korean version of the dish, jajangmyun, is crafted with a dark sauce made from a paste containing caramel and roasted soybeans. This paste is called chunking.

Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.

If you don't have time to presoak, don't sweat it– your beans will still be tender and delicious. However, there is one exception: if you're starting with old beans that have suffered moisture loss (Primary Beans defines as beans older than 2 years from harvest), a presoak may help you achieve evenly cooked beans.

They're perfect for a quick addition to any Latin-inspired meal- alone as a side dish, served over rice, or in fajitas or tacos. Try them on top of taco chicken, topped with slices of creamy avocado and a squeeze of fresh lime juice. Enjoy!

The nutrition profile of black beans is impressive. Black beans are naturally gluten-free and vegan, and high in both protein and fiber. They are loaded with vitamins, minerals and antioxidants, and have been linked to reductions in disease risk, according to a 2022 review in Nutrients.

Why won't my black beans get soft? ›

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

Soak the beans.

You can cook black beans with or without soaking, but keep in mind that soaking beans ensures they'll cook faster and more evenly. It can also make them easier to digest by reducing some of the gas-producing indigestible carbohydrates, according to the Mayo Clinic.

Black beans are full of plant-based protein, dietary fiber, and antioxidants, but they come with antinutrients that can make them hard to digest. It's important to either soak or boil them before consumption. Black beans (Phaseolus vulgaris L.) are also known as the common bean.

Cooking with black bean sauce adds 65 calories and 6 g fat to each individual portion. Despite the fat, this remains a heart-healthy addition because it contains no cholesterol and no saturated fats.

ORGANIC FIELDS Organic Black Bean Powder is produced from non-GMO black beans to be the perfect alternative for lactose intolerant individuals or persons allergic to cow's milk. This rich and creamy beverage has no cholesterol, and has naturally occurring soy isoflavones.

It is made with black beans, lime and cilantro along with traditional hummus ingredients like tahini, garlic and olive oil. It's the best southwest-flavored appetizer, party food, game day dip or snack!