Caramelized Black Bean Butter

Last night was book club night.  I worked out of town yesterday so I was short on time to make anything.  I did a quick search ofcookinglight.comfor appetizer suggestions and came upon this lovely spread.  I already had all the ingredients.  A quick stop at the store for tortilla chips and done.

This took me literally 10 minutes to pull together.  I was helped quite a bit by the small jar of caramelized onions I had in the freezer.  That meant no chopping, no sauteing, no pan to wash.  Perfect.  This is a really unusual spread.  Kind of savory and sweet at the same time.  I used 1/2 the amount of black beans and the full amount of the spices.  It made more than plenty and the taste balance was good.  The black beans and cocoa are pretty earthy. Throw in the caramelized onions and balsamic vinegar and you’ve got sweet and acid.  I used smoked paprika so it was a tiny bit smoky too.  That’s pretty much it.  The flavor is very subtle and fairly complex. It’s all flavor and no fat, at least not until you start putting it on tortilla chips.

Give this a try as a new alternative to hummus or salsa. I’m going to use it as a base for tostadas!

Good? Yep.
Easy? Extremely.
Good for company? Yep.
Special shopping? Nope.

Caramelized Black Bean Butter


1/2 C caramelized onions
1 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley


Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth. Place bean mixture in a bowl. Sprinkle with parsley.


One Response to “Caramelized Black Bean Butter”

  1. Stephanie Says:

    oh, sounds lovely!

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