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White Bean Dip - Pressure Cooker

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“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”
READY IN:
25mins
YIELD:
2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak beans overnight in water to cover or use the quick pressure-soaking method.
  2. Drain In a pressure cooker, cover beans with at least 1" water.
  3. Lock the lid in place and bring cooker up to full pressure over high heat.
  4. 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.
  5. Remove from heat and allow pressure to drop naturally.
  6. Drain beans and rinse under cold running water to cool them quickly.
  7. In a food processor, drop cloves of garlic through feed tube with machine running to chop.
  8. Add beans, lemon juice, olive oil, cumin, chili powder and red pepper flakes; puree until smooth.
  9. Fold in cilantro and season to taste with salt and pepper.
  10. Serve with tortilla chips or fresh vegies.

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