Smoky Chipotle Bean Dip
This Smoky Chipotle Bean Dip combines peruano beans with liquid smoke, chipotle peppers and seasonings that's great served alongside tortilla chips.
Servings: 6 people
Calories: 53kcal
Ingredients
- 1 C pinto beans dry; available at your local latin food store
- 5 C water
- 2 chipotle peppers in adobo sauce + 2 Tbsp sauce
- 3 cloves garlic peeled
- 1/2 C medium salsa
- 1 tsp liquid smoke
- 1/2 tsp cumin
- 1 tsp salt
- 1/4 tsp ground pepper
- Optional: diced red pepper and/or green onion
Instructions
- Sort and rinse your beans, then pour them into the Instant Pot.
- Add 5 C. water + your chipotle peppers & sauce, as well as the garlic.
- Place the lid on the Instant Pot, close the valve and set the timer for 43 minutes on manual (high) pressure.
- Once the pot is done and it beeps, allow the pressure to release naturally for 10 minutes, then do a quick release.
- You should have only a little water left in the pot that wasn't soaked up from the beans - pour the beans and all but 1/2 C. of the water in the blender. Blend well, adding the reserved 1/2 C. water little by little as needed. You don't want them too thick, but you won't want them to be runny either.
- Add the salsa, liquid smoke, cumin, salt and pepper and continue to blend until mixed.
- Pour into a serving bowl and serve alongside pita chips or regular chips.
- Garnish with green onion and diced red pepper if desired.
Notes
Refrigerate leftovers for up to 72 hours.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 192mg | Fiber: 3g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg