Cuban Black Bean Dip

Name: Cuban Black Bean Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Cuban
Ingredients: 2 cans black beans (15 oz can); 2 tbsp olive oil; 4 garlic cloves, minced; 2 tbsp fresh lime juice; 1/2 tsp ground cumin; 1/4 tsp dried oregano; 1/8 tsp red pepper flakes; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp fresh cilantro, chopped

Creamy and savory black bean dip with roasted garlic, lime, and cumin. Perfect with tortilla chips or fresh vegetables.

20 minEasyServes 8110 cal/serving

CubanAppetizerStovetopVegetarianVegan

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Ingredients

2 cans black beans (15 oz can)
2 tbsp olive oil
4 garlic cloves, minced
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp dried oregano
1/8 tsp red pepper flakes
1/4 tsp salt
1/8 tsp black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

Drain and rinse 2 cans black beans (15 oz can).
2

Heat 2 tbsp olive oil in a large skillet over medium heat.
3

Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
4

Add the drained beans, 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/4 tsp dried oregano, 1/8 tsp red pepper flakes, 1/4 tsp salt, and 1/8 tsp black pepper.
5

Mash beans with a potato masher until you reach desired consistency (some chunky, some smooth).
6

Cook for 5-7 minutes, stirring occasionally, until heated through.
7

Transfer to a serving bowl and top with 2 tbsp chopped fresh cilantro.
8

Serve warm with tortilla chips or fresh vegetables.

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Questions

How do I know when Cuban Black Bean Dip is done?

Go by the cues in the method rather than the clock. Step 6: cook until heated through.

Can I use dried beans instead of canned in Cuban Black Bean Dip?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Cuban Black Bean Dip uses 2 cans black beans (15 oz can).

How hot is Cuban Black Bean Dip?

Moderately. The heat in Cuban Black Bean Dip comes from 1/8 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Cuban Black Bean Dip?

One serving (the recipe makes 8) is about 110 calories, with 4 g protein, 16 g carbohydrate and 2 g fat, plus 3 g fiber and 420 mg sodium.

Can I make Cuban Black Bean Dip ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Cuban Black Bean Dip within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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