Black Bean Red Pepper Dip

60 minutes

serves 2

Ah, yes. I have come to you with another way to turn sad canned beans into a blissful mouth retreat. Truly though, if you’re looking for any way at all to disguise sad canned foods, it’s by making dips or purées. The queen of all canned food dips is hummus, but let’s face it, we are in quarantine and hummus can and will get old. So, I introduce to you, her not so distant cousin: black bean red pepper dip.

The video below is a highlight reel from the live demo I did the other night, and you will see the recipe from start to finish.

I recently learned that red bell peppers are the sworn enemy to some people. So, if you hate red bell peppers, then I kindly invite you to make this without them! It will still taste great and you can even swap the bell peppers for tomatoes. Just follow the same steps and you’re golden.

Bell peppers aren’t the only ingredient that can be swapped. You can make this with kidney beans if you’re desperate. Any and all toppings are also optional. And if you don’t have fresh garlic or onion on hand, feel free to replace with garlic and onion powder. Serve with chips, carrots or bell pepper slices for your dipping pleasure.

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Adjust Servings
Olive oil or cooking oil of your choice
1 red bell pepper
1/2white onion
3cloves garlic
1tsp garlic powder
1/4tsp chili powder
1/4tsp paprika
Pinch of Salt
1tsp red wine vinegar
1can black beans
Sour cream
Shredded Mexican cheese
Fresh cilantro
Red pepper flakes
Tortilla chips or carrot slices



Season a skillet with olive oil over medium high heat.

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Once the oil is shimmering, add the onions, garlic and bell peppers to the pan and sauté for 2-3 minutes until beginning to soften. If the pan gets dry, add more olive oil for moisture.

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Add a pinch of salt and the garlic powder, paprika and chili powder (or your personally selected substitution herbs.) Toss the onion mixture for another 2-4 minutes, until the onions, peppers and garlic are charred, tender and a bit brown. Remove them from the heat.

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Pour the black beans into a food processor and season with a pinch of salt. Pulse until smooth, with some soft chunkage. Or, just pulse until you feel content with the consistency.

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Add 3/4 of the bell pepper onion mixture to the food processor, reserving the rest for topping.

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Pulse the food processor until the dip is smooth to your liking.

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On a cutting board, finely chop the roasted pepper mixture. Or, chop to a consistency of your liking.

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Spread the black bean dip onto a plate or bowl.

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  • Mallory Laux

    So yummy and creamy!! I topped it with Greek yogurt instead of sour cream for a lighter touch and baked some corn tortillas in triangles in the oven for dipping. Definitely making again for an appetizer!

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