Ingredients
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 1 1/2 tsp kosher salt
- 1/2 tsp fennel seeds
- 2 cans black beans 15 oz cans, drained
Servings: cups
Instructions
- 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.
Recipe Notes
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