Caramelized Black Bean Butter Recipes

CARAMELIZED BLACK BEAN BUTTER

Caramelized Black Bean Butter image

This recipe adapted from Cooking Light is wonderful for both sandwiches and snacks! It's easy to make, and don't let the slightly unusual ingredients throw you - this recipe is definitely a keeper. :) Try putting it on a ciabatta bread sandwich with grilled vegetables, or grab some veggie dippers and dig in!

Provided by Julesong

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 garlic clove, minced
1 teaspoon butter
1 teaspoon oil
4 cups chopped onions
2 (15 ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
fresh ground black pepper, to taste
1/2 teaspoon sweet paprika
1 teaspoon chopped fresh parsley

Steps:

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.
Enjoy!

Nutrition Facts : Calories 246.8, Fat 2.3, SaturatedFat 0.8, Cholesterol 1.7, Sodium 203.3, Carbohydrate 45, Fiber 14.1, Sugar 4.6, Protein 13.7

EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS

Easy Butter Beans, Paprika, and Piquillo Peppers image

This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.

Provided by Selin Kiazim

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 red onions, diced
125 ml (about ½ cup) extra-virgin olive oil, divided
4 garlic cloves, finely sliced
1 Tbsp. dried chile flakes (preferably pul biber)
1 1⁄2 Tbsp. sweet smoked paprika
1 Tbsp. tomato purée
2 14-oz. cans butter beans or lima beans, drained and rinsed
5 Tbsp. sherry vinegar
300g (10 1⁄2-oz.) jarred piquillo peppers, rinsed and sliced
Kosher salt

Steps:

In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.

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