This Vegan Oil-free Smoky Jalapeno Black Bean Dip is the perfect party dip! So easy and delicious and basically fat-free. Dairy-free and gluten-free!
When I dip, you dip, we dip. I’m totally aging myself, but does anybody else recognize that song? Hahaha. I used to love that song and everytime I make a dip, I break out singing that song in my head and it’s actually become a fun little dance between my daughter and hubby and I. So silly, I know, but we really are total goofballs.
Anyways, so back to this dip. This Smoky Jalapeno Black Bean Dip should be at every party and just sit back and watch it get devoured. The reason I created this dip was because I had one fresh jalapeno left over hanging out in my fridge after making my Easy Vegan Mexican Breakfast Burritos last week. I absolutely hate letting veggies go to waste. So, with a couple of black cans of beans in my pantry, a couple of limes in my fridge and one jalapeno, I knew it could be a delicious dip. There is no shortage of black bean dips around of course, but I wanted mine to really have a smoky, slightly spicy element. This one is addictive.
I’m serious. You may eat it all in one sitting. And you can too, because it’s totally oil-free and basically fat-free. How’s that for healthy snacking? It’s a kid-friendly dip too and can be tailor-made to desired heat level.
Who wouldn’t want to shove their face into this, no?
I used some homemade tortilla chips for dipping, but you could do veggies or anything you want…ya know, even just eat it with a spoon. The recipe is so darn easy too, just everyday basic ingredients.
I can’t wait to hear what you all think of this Smoky Jalapeno Black Bean Dip!
Smoky Jalapeno Black Bean Dip
Ingredients
- Two 15oz cans black beans, drained and rinsed well
- 1/2 heaping cup (75g) finely chopped red bell pepper
- 1/2 cup (70g) finely chopped white onion
- 3 tablespoons water
- 1 extra large clove garlic clove or 2 medium ones
- 2 tablespoons fresh lime juice
- Salt & Pepper (I used 1 teaspoon salt and 1/2 teaspoon black pepper)
- 1 1/4 to 1 1/2 teaspoons ground cumin, to taste
- 1/2-1 teaspoon liquid smoke, to taste
- 1-2 tablespoons fresh finely chopped jalapeno
- Garnish: Extra chopped jalapeno, fresh red bell pepper, lime wedges
Instructions
- I really recommend storing this in the fridge a few hours or the day before serving, because while you can serve it immediately, it really tastes even better the next day after all the flavors have soaked into the beans and mellowed out perfectly.
- First, drain and rinse your beans well. Add them to a food processor.
- Add your bell pepper and onion and 3 tablespoons water to a small pan and turn the heat to medium-low. Let it cook about 5 minutes and add the garlic and cook a couple of minutes more. Everything should be softened by about 8 minutes. If necessary, add just a tiny bit more water to keep it cooking but all the water should be completely gone before adding it to the beans.
- Add the cooked veggies, lime juice, salt, pepper, cumin and liquid smoke to the processor and process until smooth, scraping the sides a couple of times as needed. I got mine smooth, but still left a few bites of the red bell pepper showing through. Process as smooth as you like.
- Add the chopped jalapeno and process just a few seconds more until blended in. I used a heaping tablespoon, but if you are sensitive, start out with less and add more until desired heat level. I found 1 tablespoon to be a nice taste of heat, without being overpowering. Taste and add anymore salt/spices or liquid smoke if desired. I did not.
- Store for a few hours before serving to really let the flavors settle.
- Garnish with extra chopped jalapeno, raw bell pepper (for crunch) and lime wedges.
Will have to try this using either pinto beans or black eyed peas. I am out of black beans.
I think pinto beans would be the best option then.
I made this tonight. I will have to take your word for it that it is better in a couple of hours. I can’t stop eating it long enough to put it up. I made it just as you write but I didn’t have liquid smoke so I used roasted/ blackened poblanos with the skin removed. I think it is the best I have ever tasted. Thanks! By the way, I found you through the ” what to eat not to die “Facebook page. Someone linked your receipe.
Thank you so much Mariann for the wonderful feedback! This and the BBQ White Bean hummus are my favorite dips and I know what you mean….hard to stop eating it!
Hi Brandi!! This dip looks wonderful!! Can you recommend a tortilla chip, or explain how to make them? I need a chip option that is somewhat healthy, but tastes good!! I saw your comment about the brown rice tortilla wraps that you first tried for your Easy Vegan Mexican Breakfast Wraps being less than satisfying, and. . . yuck!! I bet this dip also might be good with veggie chips. I’d appreciate your ideas. I LOVE your blog!! 🙂 Thank you.
Okay. I just did a taste comparison between this recipe and a jar of black bean chipotle dip from Trader Joes.
The texture is about the same. The color is the same. TJ’s is definitely faster if you don’t count travel time to the store.
But Brandi’s recipe just surpasses TJ’s offering in flavor. It’s smokey with a bit of heat and the lime juice gives it that eye-opening kick. After doing the comparison, I polished off a big handful of baby carrots and half Brandi’s recipe!!
Definitely worth the time.
Really easy to make. I wanted a little more heat so added cayenne. Was yummy, but looking forward to tasting it tomorrow after it has melded.
Wonderful! So glad you enjoyed it! Yes, I always add fresh chopped jalapeno on top like in the photos so it’s nice and spicy and some jalapenos definitely vary in their heat level, so feel free to add more if needed!
Not vegan but I made this and we love it! Our vegan friend will love it! Thank you for.this recipe.
So happy to hear that Shawn, thank you so much for the lovely feedback!
I made this but I didn’t have the red peppers and jalapeño but my black beans were spicy in the can . I made a mistake when I bought it so it was perfect …it was very good I can’t wait to make it again with the proper ingredients ..super good ! I baked my own flour tortilla chips with olive oil and I hint of salt . I coul have eaten the entire container .
My local grocery store is out of liquid smoke but I’d love to make this today! Any substituons? Tragic results if I omit?
You can try adding smoked paprika instead!
I found this recipe last fall and have been making it every 2-3 weeks since. I absolutely love it and so does my husband. I’ve substituted a fresh jalapeño Mexican sauce and pickled jalapenos when I ran out of fresh ones. I’ve also incorporated some small Thai green chilis that I cook up with the onion at times. Thanks so much for a great vegan recipe!
That is so awesome to hear Carol, thank you for the lovely feedback!
This simple recipe is loaded with flavor!! Thank you fir sharing.
Looks and sounds delish… You don’t cook the beans first, though? What happens to the texture/flavour if I pan/saute the beans first? –Tim
The beans in the can are already cooked! So no need to cook them, but you can if you want to serve it warm!
Just finished making this.
It’s not yet cooled but the taste is just right!
Really good!
Thanks ( I doubled the garlic )
Awesome Ginnie!
First time making this for a pot luck. Everyone loved it.