Black Bean Red Pepper Dip
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.
Black Bean Red Pepper Dip
- Olive oil or cooking oil of your choice
- 1 red bell pepper or tomato
- 1/2 white onion sliced
- 3 cloves garlic
- 1 tsp garlic powder
- 1/4 tsp chili powder can be subbed for paprika
- 1/4 tsp paprika can be subbed for chili powder
- Pinch of Salt
- 1 tsp red wine vinegar
- 1 can black beans washed and drained
- Sour cream for topping
- Shredded Mexican cheese for topping, can be subbed for cheddar
- Fresh cilantro for topping, can be subbed for fresh scallions, chives or dried chives
- Red pepper flakes for topping, optional
- Tortilla chips or carrot slices to serve with
- Season a skillet with olive oil over medium high heat.
- 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.
- 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.
- 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.
- Add 3/4 of the bell pepper onion mixture to the food processor, reserving the rest for topping.
- Pulse the food processor until the dip is smooth to your liking.
- On a cutting board, finely chop the roasted pepper mixture. Or, chop to a consistency of your liking.
- Spread the black bean dip onto a plate or bowl.
- Add a dollop of sour cream on top, in the middle.
- Sprinkle Mexican cheese on the right side of the sour cream, slightly overlapping.
- On the other side, place the chopped red pepper mixture onto the dip.
- Finally, top with fresh cilantro and some red pepper flakes. Finish with a drizzle of olive or avocado oil.
- Serve with a dipping food of your choice!