Kidney Bean Dip

This recipe is for when you are just tired of hummus and you need to do something with the 50 pounds of kidney beans in your pantry.  Don’t lie to me.  I know you have a kidney bean problem.  I’m here to help.

Note: this recipe uses an Instant Pot pressure cooker.  If one is not available for your use, the recipe can be created by slow cooking the beans on the stove, cooking in a crock pot, or using canned beans instead.  Your choice!

Ingredients

  • 2 cups kidney beans, soaked
  • Enough water to cover beans in cooking vessel
  • 2-4 cloves garlic, chopped
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. curry powder
  • Salt and pepper to taste
  • 3 Tbsp. sunflower butter

Method

  1. Add beans and water in the Instant Pot
  2. Seal the Instant Pot and set to “Manual” for 20 minutes
  3. Once the timer goes off, allow the pot to depressurize for 15 minutes
  4. Vent the Instant Pot until the pot is completely depressurized
  5. Drain beans and add to blender or food processor
  6. Add all other ingredients and blend until a smooth consistency is reached
  7. Serve with olives and flatbread, recipe here
  8. Enjoy!

Leave a Reply