Black beans or caraotas are very versatile at the table, there is an incredible variety of ways to serve them. In addition, they have a captivating flavor if you know how to take advantage of them. In Latin American gastronomy they are widely used, the result is exotic and very nutritious dishes.
However, the use of beans as a protagonist is not exclusive to America, countries like Spain, Italy and India add to the wonderful taste for legumes. Even in Japan they are popular but in indigenous versions and are used more in sweets. In Venezuela, various types of beans are consumed, but the queens are… the black beans!
Today we will prepare you a black bean dip. We brings you this selection of… flavor! For you to enjoy at parties, meetings or alone at home reading or watching TV or the Internet. What can you spread or accompany this dip with? The list is long: bread, crackers, breadsticks, arepas, cachapas, sandwiches, empanadas, casabe, cheese croissant, sandwiches, tequeños, soda crackers, pasta, and rice, among many other options. The limit to using this delicious spreadable cream is your imagination.
Ingredients to make Black Bean Dip:
- Black beans for dip
- 1 onion
- 4 garlic cloves crushed
- 2 tablespoons of oil
- ½ Paprika
- 1 teaspoon Cumin
- 1 pinch of salt
- 1 pinch of pepper
- 250 grams of black beans
- Black Bean Dip
- 1 bowl of cooked black beans (all the ones you prepared before)
- 1 pinch of salt (optional)
- 1 pinch of pepper (optional)
- 1 pinch of cumin (optional)
- 1 tablespoon olive oil (optional)
How to make Black Bean Dip:
We start by preparing the beans at least one day before the preparation of our spreadable cream. The preparation is quite simple but you need some time.
Select the beans and place them in water with baking soda. The next day, wash them very well and cook until they soften. Meanwhile, prepare a sauce with vegetables and if you wish with some type of meat. Then, pour the sofrito into the pot where you cook the beans. Let everything cook together for about 30 minutes.
The ingredients for the sauce are: onion, garlic, paprika. You use the oil to fry and season it with cumin, salt and pepper. These are the ingredients that are at the top of our list. If you want a more detailed explanation, check out the black beans recipe for pavilion.
Tip: The baking soda helps soften the grains before cooking.
Prepare the work area by placing the necessary ingredients and utensils to make the black bean dip. Put the cooked black grains in the blender and mix until you create a homogeneous paste. If you want your dip to be thicker, add more grains than broth. Instead, if it feels too thick, add broth.
Salt, pepper and cumin is to taste, if you consider that the dip has enough flavor, do not add it. A touch of olive oil can be interesting in the flavor, it is optional. Rectify the flavor according to your criteria.
Place the dip in a plastic container, refrigerate and then serve. It keeps perfect for 3 days, even 4.
The black bean dip can be served with casabitos, bread, toast, arepitas, breadsticks, tequeños, soda crackers, crackers, etc. This dip is ideal for meetings and celebrations.
It will also conquer your mornings, with arepa and cheese… Mmm! or any other combination you can think of.
Benefits of black beans
Black beans or caraotas have a high content of protein, carbohydrates and fiber. They also stand out as an abundant source of minerals such as: calcium, phosphorus, iron, magnesium, potassium and zinc. They also have B complex vitamins: thiamine (B1), riboflavin (B2), niacin (B3) and folic acid (B9).
Black beans have slightly more fiber, calcium, iron, potassium and folic acid than red or white beans. However, since nothing is perfect, these legumes are more difficult to digest than their red and black sisters.
