Hot Black Bean Dip

Hot Black Bean Dip

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Cook Time 4 hrs
Temp High

Hot Black Bean Dip


  • 1 Cup Dry black beans
  • 1 Tablespoon Chicken bouillon or 2 Tbsp regular bouillon granules
  • 1/4 Cup Dehydrated onion flakes
  • 7 Garlic cloves, peeled
  • 1 Teaspoon Salt
  • 1 Bay leaf
  • Red wine vinegar
  • Lime juice


  1. Step One

    Rinse beans and soak them overnight in plenty of water. They will expand and become a bit soft.

  2. Step Two

    Drain the beans and pour them into the slow cooker. Fill the slow cooker with water, about 2-3 inches above the beans.

  3. Step Three

    Add in bouillon, dried onion, garlic cloves, salt and bay leaf.

  4. Step Four

    Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

  5. Step Five

    Strain the liquid into another dish and discard the garlic cloves and the bay leaf.

  6. Step Six

    Pour strained beans into food processor or blender. Puree. Add liquid in as needed.

  7. Step Seven

    Add in lime juice (I used about 1 tsp) and red wine vinegar (I love this so I probably added in about 2 Tbsp) to taste.

  8. Step Eight

    Serve as a dip with tortilla chips or in the place of refried beans.

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