Photo by David A. Land, food styling by Carrie Purcell, prop styling by Alyssa Pagano
This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.
Recipe information
Total Time
20 minutes
Yield
Makes 3 cups
Ingredients
2 tablespoons vegetable oil or lard
1 large white onion, finely chopped
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon ground fennel seeds
2 (15-ounce) cans black beans, drained
Preparation
Step 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.
Do Ahead
Step 2
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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