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Black Bean Dip

Black Bean Dip

By Galen Lau


Yields: 1 1/4 cups


  • 2 tablespoons oil
  • ½ small onion, finely chopped
  • 1 (15 1/2-ounce) can black beans, including liquid
  • 1 medium garlic clove, minced
  • ½ teaspoon salt, or 2 teaspoons liquid aminos
  • 1/4 teaspoon cayenne pepper
  • 1 jalapeno, deseeded and finely chopped (optional)


  1. Heat the oil in a medium saucepan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until browned at the edges, about 1 minute. Then turn the heat down to medium and continue to cook until caramelized, about 5 minutes.
  2. Add the garlic, and stir for 1 minute. Stir in the beans, cayenne pepper, and salt or liquid aminos. Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, about 10 minutes. When you tip the pan, the beans should creep forward like lava. The beans will also thicken a little more once they cool. Stir in the jalapeno (if using). Serve warm or at room temperature.