This Sunday we will be going over to the kids’ apartment, so I need to make my dishes transportable. Miriam is still on the soft food diet, so she has asked for bean dip. My White Bean Dip is a mild, Italian dip. I am thinking the black bean dip should be spicy and Caribbean.
After Dinner Note: This dip was OK, but not spectacular. I was a bit too cautious with the spices. Next time I will be a bit bolder. I also need to figure out how to make it come out black, not just a dark brownish grey.
I also moved the rum to the end of the recipe. I had cooked added the rum to the cooking beans and its flavor was washed out.
Karl’s Caribbean Black Bean Dip
½ cup black beans
½ tsp. Kosher salt
¼+ cup red onion, separate uses
2+ Tbs. olive oil, separate uses
1 tsp. brown sugar
1 tsp, ginger, minced
1 tsp. cinnamon, ground
¼ tsp. dry mustard
¼ tsp. black pepper
2 cloves, ground
10 cloves garlic, roasted
2 Tbs. Rum
2-4 Tbs. lime juice (to taste)
1+ tsp. Habanero Sauce (or your favorite hot sauce, to taste)
1. Sort and wash the beans. Soak them overnight in 1½ cups of water with ½ tsp. Kosher salt in a small pot with a lid.
Tip: If pressed for time, you may use a 15 ounce can of black beans, drained and rinsed.
2. Do not drain the beans. Transfer the beans to a bowl and clean the pot.
3. Reserve 1 tsp. of red onion for garnish and sauté the rest of the onions, in one tablespoon of olive oil, until translucent.
4. Add the sugar, ginger, cinnamon, mustard, pepper, and cloves to the pot.
5. Return the beans and liquid to the pot and bring the bean pot to a boil. Reduce the heat and simmer the beans until very tender, about one to one and a half hours.
Tip: Stir frequently to prevent sticking and scorching.
Tip: If necessary add some water to the pot. Your goal is to have fairly dry beans with maybe ¼ of a cup of thick bean liquid remaining when your beans are fully cooked.
6. Place the peeled garlic cloves in the center of a foil square and pour a ½ tsp. of olive oil over them. Fold the foil into a tight packet and bake at 400º F for 30 minutes. Let cool completely before handling.
7. Drain the beans and reserve the bean liquid.
8. Place the beans, the rest of the olive oil, and the garlic into a blender or food processor.
Tip: Be sure to scrape all of the garlic olive oil from the foil packet into the blender.
6. Blend the bean mixture until smooth. Add only enough of the rum lime juice and bean liquid to make the dip to your preferred consistency.
Tip: You are looking for “Goldilocks” dip, not too thick and not too thin. If you are planning to let your dip meld for an hour or more, make it a bit thin, because the starch of the beans will continue to absorb the moisture.
Tip: An immersion blender would also be very useful tool for this, especially if you do not prefer your dips perfectly smooth. With an immersion blender you can leave some of the beans only partially processed, giving you a much more “rustic” dip.
7. Pour into a serving bowl and garnish with the remaining red onion.