Creamy Bean Dip With Canned Black Beans Food

CREAMY BLACK BEAN DIP

Steps:

• In a food processor, cover and process cream cheese until smooth.
• Add half the beans. Cover and process until blended.
• Transfer to a bowl and stir in cheese, onions, cumin, cayenne, and remaining beans.
• Cover and refrigerate 8 hours or overnight.
• Just before serving, garnish with the cheese, tomato, and onion.
• Serve with tortilla chips.

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

CREAMY BLACK BEAN DIP

Steps:

• Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.

CREAMY BEAN DIP WITH CANNED BLACK BEANS

Steps:

• Combine sour cream, Cheddar cheese, black beans, 1/4 teaspoon parsley, paprika, chili powder, onion powder, garlic powder, pepper flakes, and pepper in a bowl; gently fold together so black beans aren't crushed. Sprinkle with more parsley, if desired.
• Keep refrigerated until ready to serve. Keep chilled while serving.

CREAMY BLACK BEANS

Steps:

• Soak the beans in a pot of water overnight. Drain.
• Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
• Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

CREAMY BLACK BEANS

Steps:

• If using dried beans, rinse and drain 1 lb. dried black beans in a colander or fine-mesh sieve; transfer to a large bowl. Pour in water to cover by 2" and let soak in refrigerator at least 4 hours and up to 12 hours.
• Heat 5 Tbsp. vegetable oil in a small pot over medium-high. Cook ¼ large white onion, thinly sliced, 3 garlic cloves, thinly sliced, and ½ medium jalapeño, thinly sliced, stirring often, until beginning to take on some color, 6-8 minutes. Add 3 bay leaves, 1½ pasilla chiles, halved, seeds removed, 1 guajillo chile, halved, seeds removed, 1 Tbsp. ground cumin, 2 tsp. dried oregano, 1½ tsp. dried thyme, and 1 tsp. freshly ground black pepper. Cook, stirring often, until fragrant, about 2 minutes.
• If using dried beans, add beans and their soaking liquid to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until beans are tender, 45-55 minutes.
• If using canned beans, add three (15.5-oz.) cans black beans (do not rinse) to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until flavors have come together, 15-20 minutes.
• Drain beans in a fine-mesh sieve set over a large bowl; remove bay leaves and discard. Working in 2 batches if needed, purée bean mixture and ¾ cup bean broth in a blender, adding more bean broth if needed, until thick and hummus-like in consistency. Taste and season with salt. Discard any remaining bean broth. Do ahead: Beans can be cooked 5 days ahead. Let cool; cover and chill. Reheat over low, stirring often.

CREAMY PINTO BEAN DIP

Steps:

• Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
• Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
• Do Ahead
• Bean dip can be made 3 days ahead. Store in an airtight container and chill.

EASY BLACK BEAN DIP

Steps:

• Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
• Chill for at least 1 hour before serving.

CREAMY BEAN DIP

Steps:

• Preheat oven to 350.
• Mix cream cheese and sour cream together until smooth.
• Add all remaining ingredients except cheese.
• Now add half of the cheese and mix.
• Pour into dish or pie plate.
• Top with cheese.
• Bake for about 15 minutes.

BLACK BEAN DIP

Steps:

• Blend beans in a blender until creamy.
• Saute onion and garlic in bacon fat until brown.
• Add all ingredients except bacon and sour cream.
• Cook over medium heat until boiling, stir occasionally to avoid sticking.
• Remove from heat at least 10 minutes before serving to allow thickening.
• Top with sour cream and bacon.
• Serve with hot tortilla's or corn chips.

LAYERED BLACK BEAN DIP

Steps:

• Preheat oven to 350°F.
• Spread cream cheese in the bottom of a shallow baking dish. (I use a circular pie pan).
• Top with black beans.
• Add salsa.
• Top with cheese.
• Bake for about 20-25 minutes, or until cheese is melted and dip is bubbling.