This week’s new recipe experiment was a smoky, spicy vegan bean dip, served with tortilla chips. I brought it in for my PT clinic’s staff and for our church’s hospitality table.
Here are the recipes:
The day before:
In my pressure cooker, I followed this recipe, https://minimalistbaker.com/instant-pot-pinto-beans-fast-perfect-no-soaking/ .
1 : 3 ratio beans to water/veggie boullion (Better Than Bouillon Smoky Chipotle) broth (3 cups dry pinto beans and 9 c water/veggie broth), high pressure x 35 mins, natural release . Drain but set aside some of the bean water.
Then I loosely followed this recipe (x 2-3)
https://thevegan8.com/vegan-refried-bean-dip/.
I used all the cooked beans, 1 c salsa, 2-3 pickled jalapeno slices, 1 T onion powder, 1 T garlic powder, 1 T sugar, 1 t salt. Add 2-3 cups of the bean water. Mix well in Vitamix.
Cool, then store in refrigerator overnight.
The next morning, I used our Ninja Woodfire Outdoor Grill and Smoker on the smoker setting, 175° F x 1 hour to smoke and reheat.
It comes out looking cracked but that doesn’t seem to affect the taste.
