White Bean Dip - Pressure Cooker

"This is a wonderful addition to the chip and vegie dips out there. For a slightly more Mediterranean version, substitute dried thyme for cumin and chopped basil for cilantro. Gently heat the dip to warm it, then mix in a few ounces of crumbled goat cheese or feta cheese and serve with pita wedges. Prep time does not include 1st soak"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
9
Yields:
2 cup
Advertisement

ingredients

Advertisement

directions

  • Soak beans overnight in water to cover or use the quick pressure-soaking method.
  • Drain In a pressure cooker, cover beans with at least 1" water.
  • Lock the lid in place and bring cooker up to full pressure over high heat.
  • Reduce heat to medium low just to maintain even pressure, and cook for 12-13 minutes for Great Northern beans or 8-9 for navy beans.
  • Remove from heat and allow pressure to drop naturally.
  • Drain beans and rinse under cold running water to cool them quickly.
  • In a food processor, drop cloves of garlic through feed tube with machine running to chop.
  • Add beans, lemon juice, olive oil, cumin, chili powder and red pepper flakes; puree until smooth.
  • Fold in cilantro and season to taste with salt and pepper.
  • Serve with tortilla chips or fresh vegies.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is really very good! The only thing I'd change would be the amount of garlic as it was too much for me .. it is also good on turkey sandwiches!! thanks
     
  2. Call me lazy, I used canned white beans. Cut the spices back a bit to appease my tender toungued guests but the results were still very good. Also cut the oil to 2 tablespoons to keep it light. Next time I will try the thyme instead of cumin variation.
     
  3. Great stuff! I was making baked beans and had some left over after I finished boiling them, so I made this dip with the extra. It was really easy to make and very tasty. I liked the fact it was a little bit spicy.
     
Advertisement

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes