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.
I also used it as a layer in these Beef/Black Bean Quesadillas.
- 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.
Calories: 17kcal | Carbohydrates: 3.1g | Protein: 0.7g | Fat: 0.4g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 48mg | Fiber: 0.8g