Black Bean Raspberry Chipotle Layered Dip - Pressure Cooker

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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Black Bean Raspberry Chipotle Layered Dip - Pressure Cooker calories by ingredient


Introduction

Adapted from kitchenmusingstoday blog. The Raspberry Chipotle Sauce made the dip. The Lime Cashew Cream didn't impress us, but perhaps I forgot that salt. This is a little spicy, but the sweetness of the sauce countered that. The original recipe suggested a second jalapeno. Serve with tortilla chips (not included in nutritional calculations). Adapted from kitchenmusingstoday blog. The Raspberry Chipotle Sauce made the dip. The Lime Cashew Cream didn't impress us, but perhaps I forgot that salt. This is a little spicy, but the sweetness of the sauce countered that. The original recipe suggested a second jalapeno. Serve with tortilla chips (not included in nutritional calculations).
Number of Servings: 32

Ingredients

    2 cup black beans
    1 medium (2-1/2" diameter) Onion, diced
    6 cloves Garlic
    1 Jalapeno Pepper, seeded and diced
    1 tbsp ground cumin
    4 cups tap water
    2 tsp Salt
    LIME CASHEW CREAM
    1 cup cashews, whole raw
    .5 tsp Sea Salt
    2 teaspoons fresh lime juice
    11.8 oz. Raspberry Chipotle Sauce - Robert Rothschild
    8 oz Cheese, Kraft Pepper Jack, grated or shredded
    chopped Cilantro, optional

Tips

Either increase the amount of cashew cream or omit it entirely. Even though the jar of Raspberry Chipotle sauce did not entirely cover the top of my black bean dip, the flavor was prominent (and utterly delicious) with a scoop of dip.

I use a 6-quart electric Instant Pot. I use a tea towel when accelerating pressure release to save my face and my cabinets.


Directions

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 sautÚ 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:áMakes 32 2-Tbsp. dips.