Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

　　

Ingredients

Makes 3 cups

　　2 tablespoons vegetable oil or lard

　　1 large white onion, finely chopped

　　1 1/2 teaspoons kosher salt, divided

　　1/2 teaspoon ground fennel seeds

　　2 (15-ounce) cans black beans, drained

　　

Step 1

Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.

　　

Do Ahead

Step 2

Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.