Caramelized Black Bean Spread

This Caramelized Black Bean Spread is good as a dip, a spread or you can use it in tacos and burritos.

It has caramelized onion to give it depth of flavour but also uses a signature Mexican flavour – cocoa!

Mexican chocolate is famous and traditional. It is often in the more complex mole sauces.

It adds an interesting note to this spread as well.

I served it as a dip/spread with this Overnight No Knead Focaccia Bread.

Baked focaccia brea with chive stems for flower stems, onions and black olives for blossoms, chive blossoms and cherry tomato blossom with black olive center. Clouds made of goat cheese.
Overnight No Knead Focaccia

I also used it as a layer in these Beef/Black Bean Quesadillas.

Grilled black bean quesadillas on a platter with black olives, salsa and jalapeno peppers for garnish

A round of focaccia bread with 3 spreads, black bean butter spread, tzatziki and curried grilled tomato spread

Caramelized Black Bean Spread

5 from 1 vote
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Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 cups


  • 1 Tbsp olive oil
  • 4 cups chopped onion
  • 2 15 oz cans black beans drained and rinsed
  • 1 Tbsp balsamic vinegar
  • 2 tsps unsweetened cocoa powder
  • 1/2 1tsp salt
  • 1/2 tsp paprika


  • Heat oil in a fry pan and cook onions over medium high heat for about 15 minutes, stirring so they don't burn. When they start to turn golden reduce heat to medium low. Place all ingredients in food processor or blend and blend til smooth.


Per Tablespoon


Calories: 17kcal | Carbohydrates: 3.1g | Protein: 0.7g | Fat: 0.4g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 48mg | Fiber: 0.8g

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