Creamy Black Bean Spread

From the kitchen of Carly

Caramelized onions and a whisper of fennel transform canned black beans into a silky spread that tastes like it simmered for hours. Serve warm with crackers, use as a dip, or spread it on toast for a protein-packed snack that keeps for days.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons vegetable oil or lard
  • 11 large white onion, finely chopped
  • 11 1/2 teaspoons kosher salt, divided
  • 11/2 teaspoon ground fennel seeds
  • 12 (15-ounce) cans black beans
  • 1drained

Instructions

  1. 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.

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