Black Bean Raspberry Chipotle Layered Dip - Pressure Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 cup black beans 1 medium (2-1/2" diameter) Onion, diced6 cloves Garlic 1 Jalapeno Pepper, seeded and diced 1 tbsp ground cumin 4 cups tap water 2 tsp Salt LIME CASHEW CREAM1 cup cashews, whole raw.5 tsp Sea Salt 2 teaspoons fresh lime juice11.8 oz. Raspberry Chipotle Sauce - Robert Rothschild8 oz Cheese, Kraft Pepper Jack, grated or shredded chopped Cilantro, optional
BEANS:
Put black beans, onion, jalapeno, garlic, cumin and water in pressure cooker. Set to cook on high pressure for 30 minutes (for electric pressure cooker). Allow the pressure to naturally reduce for 15 minutes. Release any remaining pressure (diverting any pressure away from your face or cabinets with a tea towel) and carefully remove lid tilting it away from your face. Stir and taste a bean, if needed cook on high pressure an additional five minutes or until beans are tender.
Add salt to the beans and, using a potato masher or immersion blender, smash the beans until 1/3 are left whole taking care to smash the garlic. Taste and adjust seasonings if needed. Set the pressure cooker to sauté and reduce the beans until slightly thickened about 2-3 minutes.***
(The beans can be prepared a day or two in advance, refrigerated.)
LIME CASHEW CREAM:
Add the cashews, water, lime juice and salt to a blender or food processor. Blend until completely smooth and creamy. Stir in the lime zest. Store in the refrigerator. (This can be made up to 2 days in advance.)
ASSEMBLE CASSEROLE:
Preheat oven to 400 degrees Fahrenheit.
(Use an extra-large casserole dish or a 9x13 pan - in a smaller and higher casserole dish the bean layer would be about 3" thick, which wouldn't serve a party as well.)
Layer in an oven safe baking dish in this order beans, cashew cream, raspberry chipotle sauce topped with pepper jack cheese. Bake until the mixture is bubbling and cheese has melted approximately 15-20 minutes.
Remove from oven sprinkle with cilantro and serve while hot with tortilla chips.
Serving Size: Makes 32 2-Tbsp. dips.
Put black beans, onion, jalapeno, garlic, cumin and water in pressure cooker. Set to cook on high pressure for 30 minutes (for electric pressure cooker). Allow the pressure to naturally reduce for 15 minutes. Release any remaining pressure (diverting any pressure away from your face or cabinets with a tea towel) and carefully remove lid tilting it away from your face. Stir and taste a bean, if needed cook on high pressure an additional five minutes or until beans are tender.
Add salt to the beans and, using a potato masher or immersion blender, smash the beans until 1/3 are left whole taking care to smash the garlic. Taste and adjust seasonings if needed. Set the pressure cooker to sauté and reduce the beans until slightly thickened about 2-3 minutes.***
(The beans can be prepared a day or two in advance, refrigerated.)
LIME CASHEW CREAM:
Add the cashews, water, lime juice and salt to a blender or food processor. Blend until completely smooth and creamy. Stir in the lime zest. Store in the refrigerator. (This can be made up to 2 days in advance.)
ASSEMBLE CASSEROLE:
Preheat oven to 400 degrees Fahrenheit.
(Use an extra-large casserole dish or a 9x13 pan - in a smaller and higher casserole dish the bean layer would be about 3" thick, which wouldn't serve a party as well.)
Layer in an oven safe baking dish in this order beans, cashew cream, raspberry chipotle sauce topped with pepper jack cheese. Bake until the mixture is bubbling and cheese has melted approximately 15-20 minutes.
Remove from oven sprinkle with cilantro and serve while hot with tortilla chips.
Serving Size: Makes 32 2-Tbsp. dips.
Nutritional Info Amount Per Serving
- Calories: 76.0
- Total Fat: 4.3 g
- Cholesterol: 7.5 mg
- Sodium: 278.8 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.4 g
- Protein: 3.4 g
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