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Black Bean Dip Recipe

Love Black Beans? Make This Dip!

I'm crazy about dips, and when I spent the holidays in Costa Rica, I fell in love with a black bean dip called frijoles molidos. While this specialty is served at many places, my favorite version was in Tamarindo at Eat @ Joe's. Basically frijoles molidos are refried black beans that are pureed and seasoned with cheese, then served hot with tortilla chips.

If you love black beans, you'll love this dip. It's creamy, rich, and insanely addictive. You could use canned black beans, but taking the time to soak and cook dried beans really does make a difference in flavor. The chef at Eat @ Joe's told me the dip is made with two kinds of Costa Rican cheese, but I found a combination of pepper jack and Monterey jack works perfectly.

This dip makes a delicious start to a Central American feast and it would be a wonderful addition to a March madness spread. For the recipe,


Frijoles Molidos

Frijoles Molidos

Frijoles Molidas Recipe


  1. 1 pound dried black beans
  2. 2 tablespoons canola oil
  3. 1 onion, finely diced
  4. 1 jalapeño pepper, minced
  5. 1 red bell pepper, finely diced
  6. 4 cloves garlic, minced
  7. 4 chipotles in adobo, chopped
  8. 1 tablespoon of Sazon seasoning
  9. 1/2 cup cilantro, finely chopped
  10. Six cups of water
  11. Two cups of chicken or vegetable broth
  12. 1 teaspoon of cumin
  13. 1 tablespoon tomato paste
  14. 1/4 cup Lizano
  15. 1/4 cup lime juice
  16. Salt and freshly ground black pepper
  17. 1 cup pepper jack cheese, shredded
  18. 1 cup Monterey jack cheese, shredded
  19. tortilla chips, for serving


  1. Place the dried beans in a large pot. Fill with enough water to completely cover the beans. Cover the pot and let sit overnight.
  2. Drain the beans and set aside.
  3. Heat the canola oil in a large pot over medium high heat. Add the onion, jalapeño, and red pepper. Cook stirring occasionally until the vegetables are soft, 10 minutes.
  4. Add the garlic and cook one more minute. Stir in the chipotles, Sazon seasoning, and cilantro. Add the water and broth and bring to a boil.
  5. Reduce to a simmer and cook beans, stirring occasionally for an hour and a half.
  6. Add the tomato paste, cumin, Lizano, lime juice, salt, and black pepper. Cook for 30 more minutes. Let cool. The beans can be made a day in advance.
  7. Preheat the oven to 350°F.
  8. Using an immersion blender, puree the beans. Add the grated cheese and stir to combine.
  9. Pour the bean and cheese mixture into an oven-safe dish and bake until hot and bubbly, 30 minutes.
  10. Serve immediately with tortilla chips.

Serves 10-12.





Around The Web
Join The Conversation
Advah Advah 7 years
THANK YOU! I literally just got back this morning from a week in Texas where I stuffed myself with dips and chips and I already have withdrawal symptoms!
partysugar partysugar 7 years
I would look for it at a Mexican market.
limelindsey limelindsey 7 years
Can you get Lizano in grocery stores? Or is there something we can substitute in its place? This recipe sounds amazing, can't wait to try it!
partysugar partysugar 7 years
Of course you could!
partysugar partysugar 7 years
Of course you could!
GummiBears GummiBears 7 years
Can I sub the dried black beans for canned black beans? I have loads of cans just sitting around.
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