Out In The Black Bean Butter
From julesong 17 years ago
- 10 minutes to make
- Serves 6
As you probably know, legumes are a staple out In The Black because they’re easy to keep and prepare. You can use either fresh black beans or reconstituted dried ones for this recipe, or even try some other kinds of beans that you have sitting in the galley. Read more It’ll be great with just about any kind of bean, I reckon. Plop it down on crusty bread along with whatever veggies you managed to get when last in port, and/or with any meat you might have and you’ll have a great sandwich. If you have things to dip with, it’s great that way, too. You could even mix it into noodles along with other vegetable stuff. Shiny! (Inspired by Joss Whedon’s television show “Firefly” and movie “Serenity.” Will appear in the “Big Damn Chefs Rise Again Cookbook.”) See less
Ingredients
- 1 clove garlic, minced shopping list
- 1 teaspoon butter shopping list
- 1 teaspoon oil shopping list
- 4 cups chopped onion shopping list
- 2 (15-ounce) cans black beans, rinsed and drained shopping list
- 1 tablespoon balsamic vinegar shopping list
- 2 teaspoons unsweetened cocoa shopping list
- 1/2 teaspoon salt shopping list
- freshly ground black pepper, to taste shopping list
- 1/2 teaspoon sweet paprika shopping list
- 1 teaspoon chopped fresh parsley (if using dried, see below) shopping list
How to make it
- Over medium-high heat, heat a large nonstick skillet and melt together butter and oil.
- Add the garlic and sauté for 1 minute, then lower temperature to medium and add onion. Sauté , stirring occasionally, for 10 minutes or until soft and golden.
- Place cooked onion mixture, beans, cocoa, salt, pepper, and paprika in food processor and whir until smooth.
- Transfer the bean butter into serving bowl and sprinkle with parsley (if you have fresh, that is… if not, stir some dried parsley in, to taste).
- Source: adapted from the Earth That Was magazine "Cooking Light."
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