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Black Bean Spread
Black Bean Spread
a Favorite Party Dip

Black Bean Spread


Makes 4 servings
  • 2 tablespoons olive oil, divided
  • 1/2 red onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon cumin
  • 2 cans black beans, drained and rinsed
  • Salt and pepper, to taste
  • 1 cup water
  • 3 thyme sprigs
  • 2 tablespoons chopped cilantro
  • Juice of 1/2 lime
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Sample step.
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For the beans, heat 1 tablespoon olive oil over medium heat in a medium-sized pot. Add the onions and garlic and let cook for 4 to 5 minutes or until translucent. Add the cumin and beans and stir for a couple of minutes to soften. Season with salt and pepper. Add the water and thyme sprigs and bring to a boil. Reduce the heat and let simmer for 10 to 15 minutes, stirring occasionally, until thickened. (The consistency should be like a chunky, thick paste). Stir in chopped cilantro and lime juice. Season with salt and pepper to taste. Serve warm, drizzled with olive oil.

MAKE AHEAD: The beans can be made a day or two ahead; reheat before serving.

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