Smoky-Spicy Black Bean Dip

Smoky-Spicy Black Bean Dip

Beans, beans, the musical fruit… Well.  I’m sure you know the rest!  Beans are such a healthy (and delicious) food, but I’ll be the first to admit that I have a bit of trouble digesting them without clearing a room.  But they’re just so GOOD!  And especially for vegans, they can be an important source of protein.  There is some controversy about the health benefits vs. potential drawbacks of beans.  As this article discusses, the lectins found in beans can be harmful to humans.  I don’t eat beans too often (mostly due to the flatulence issue!) but they’re so delicious that they’re definitely worth the occasional indulgence in my book.  Heck, eat ’em every day if you want.  Just as a tip, draining and rinsing your beans well helps with digestion, as does soaking them overnight and cooking them with a bay leaf or piece of kombu seaweed.  And a bit of Bean-o helps in a pinch!

Once upon a bean, a spicy chilli met a black bean and had a baby — the Smoky-Spicy Black Bean Dip was born!  It’s full of smooth, spicy, creamy, bean-y goodness.  I adapted it from this recipe, which needed a few tweaks to be vegan and even more delicious.  Enjoy!

Smoky-Spicy Black Bean Dip

Smoky-Spicy Black Bean Dip

  • 1 Tbsp. canola oil
  • 1/3 cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/2 tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • 1/2 tsp. salt (if desired)
  • 1/4 cup vegan sour cream
  • 1/2 small jalapeno chili , seeds and ribs removed, minced
  • 1/2 cup minced cilantro

In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/4 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.

Black Beans

In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed.  Add chilies, lime juice, liquid smoke, and salt (if using).  Process until smooth.  Add vegan sour cream, jalapeño, and cilantro.  Pulse just until cilantro is incorporated.  Transfer to a bowl. Garnish with additional cilantro and serve.

Smoky-Spicy Black Bean Dip

This dip was great with crudité and tortilla chips, or you can stuff it into a pita like so:

Smoky-Spicy Black Bean Dip

So yummy!

Printable version:

Smoky-Spicy Black Bean Dip
 
A versatile spicy vegan black bean dip or spread.
Author:
Recipe type: Appetizer
Ingredients
  • 1 Tbsp. canola oil
  • ⅓ cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • ¼ tsp. paprika
  • ½ tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • ½ tsp. salt (if desired)
  • ¼ cup vegan sour cream
  • ½ small jalapeno chili , seeds and ribs removed, minced
  • ½ cup minced cilantro, plus extra for garnish
Instructions
  1. In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and ¼ cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
  2. In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add chilies, lime juice, and salt (if using). Process until smooth. Add vegan sour cream, jalapeño, and cilantro. Pulse just until cilantro is incorporated. Transfer to a bowl. Garnish with additional cilantro and serve. Makes about 1-1/2 cups.

 What’s your favorite vegan dip recipe?  Share in the comments!

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