Cuban Black Bean Dip
Cuban black bean dip with onion, green pepper, cumin, and lime. A simple, versatile dip or spread that works for snacking, boards, and sandwiches.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- ¼ cup onion diced
- ½ green bell pepper diced
- 1 clove garlic minced or grated
- 1 can black beans rinsed and drained
- ¼ teaspoon oregano
- ½ teaspoon ground cumin
- 2 tablespoons vegetable broth or water
- ¼ teaspoon sea salt
- Squeeze of fresh lime juice
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Sauté ¼ cup onion and ½ green bell pepper until tender. Add 1 clove garlic and cook for about a minute.
- Stir in 1 can black beans (drained), tossing to combine with softened veggies. Add ¼ teaspoon oregano and ½ teaspoon ground cumin , stirring to combine. Cook until beans are heated through. Add 2 tablespoons vegetable broth or water and stir, scraping bottom of pan to loosen any browned bits.
- Transfer bean mixture to a food processor or blender, and pulse until you reach the desired consistency. Taste and season with ¼ teaspoon sea salt and a Squeeze of fresh lime juice. (Start with a small amount of salt and taste. Remember canned beans tend to be high in salt content!)
- Scoop into serving dish and garnish with diced tomato, fresh cilantro, scallions or red onion, if desired. Serve warm, room temp, or cold with fresh veggies, or plantain chips!