Bean Dip

Cooks: 194°F (90°C) for 4 hours

Recipe by Lennis Perez, Just Lennis

A high fiber, no-fat and low-calorie option to keep your family and friends reaching out for more of this delicious kidney bean dip. It is an alternative to the traditional hummus served at parties or as a snack, accompany with restaurant style corn chips or chopped vegetables to enjoy as a savory and nutritious appetizer.

Sous-vide brings out a different consistency to this dip that makes it hearty and richer with flavor.


For Soaking the Beans

  • 2 cups dried kidney beans
  • 6 cups water

For the Sous Vide Beans

  • 4 cups water
  • 2 teaspoons salt
  • 1 clove garlic, minced


For Soaking the Beans

Soak the two cups of dried beans in 6 cups of water overnight. Let them rest for at least 6-8 hours.

For the Sous Vide Beans

After the dried beans have been soaked overnight, drain the water and transfer the beans to a sous vide bag or container for cooking.

Preheat the water bath to 194°F (90°C).

Prepare a saline solution with 4 cups water and 2 teaspoons salt. Add saline solution to the beans. Mince the garlic clove and add to the bean-water mixture and vacuum-seal the container.

Place the sealed beans in the water bath of the circulator, place the lid on the container and cook for 4 hours.

Remove the bag/container from the bath after 4 hours and let it cool for 1 hour.

To Finish

After the beans are cooled close to room temperature, strain the solids from the cooking liquid. Reserve the liquid.

Place the sous vide beans into a food processor, add ¼ cup of chopped cilantro, 1 lime’s juice and ½ cup of the bean broth and blend. You can also add a pinch of salt if preferred.

Serve with chopped raw veggies, corn chips and/or crackers.

To Finish

  • ¼ cup chopped cilantro