Creamy Black Bean Spread

mexican bean onion side low fat kid-friendly quick & easy healthy vegan sugar conscious small plates

Nils Bernstein

Makes 3 cups

Source

Ingredients

2 tablespoons vegetable oil or lard

1 large white onion, finely chopped

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon ground fennel seeds

2 (15-ounce) cans black beans, drained

Method

Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.

Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.