Sunday, May 30, 2010

Caramelized Black Bean "Butter"

I wanted to try out this dip/spread involving caramelized onions and black beans but I didn't want to just eat it with chips. I took a tip from the note attached to the recipe and used it as a spread on some ciabatta with some grilled zucchini and summer squash. It was very yummy. I also tried the dip with some tortilla chips and that was very good, too. The chocolate and balsamic are noticeable but not necessarily identifiable. I liked this but wasn't really impressed. We would not make it again.

We had it with some Roasted Broccoli, made with yummy fresh broccoli. Did you know broccoli has a ton of protein in it? Sweet.


Caramelized Black Bean "Butter"
Cooking Light, June 2005

Caramelized onions lend the black beans an intriguing sweetness and complexity, which is highlighted by balsamic vinegar and cocoa. Spread on a sandwich of sliced ciabatta with grilled vegetables and arugula. It's also great with baked tortilla chips.

1 tablespoon olive oil
4 cups chopped onion
30 ounces 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

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until golden. Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth. Place bean mixture in a bowl. Sprinkle with parsley.

Yield: 3 cups

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