Caribbean Black Bean Dip

Here’s a super easy and very tasty black bean dip that’s a bit hit at parties (and even late-night refrigerator raids). It’s got a uniquely delicious Caribbean twist to it, with a touch of sweetness that complements salted tortilla chips very nicely. It is also makes a great side dish…think grilled chicken or pork. I have slightly adapted this recipe from Chef Don Messina.

Caribbean Black Bean Dip

1 can black beans, rinsed and drained
¼ cup chopped red onion
¼ cup chopped red bell pepper
2 cloves garlic, minced
1-2 jalapeno peppers, seeds and stems removed, minced
2 Tablespoons chopped fresh cilantro
3 Tablespoons red wine vinegar
2 Tablespoons orange juice
¼ cup shredded coconut
2 Tablespoons brown sugar
¼ teaspoon ground cinnamon
salt and pepper, to taste

In a medium bowl, combine all ingredients and stir well. Allow mixture to sit about one hour before serving. Add salt and pepper to taste

Step by Step Details

This comes together so quickly and easily that it hardly needs step by step instructions. But I took these nice photos, so here we go anyway.

Start by chopping the things that need chopping.

Next, measure the things that need measuring.

Now take a moment and admire all those pretty colors.

Mix it all up in a bowl and let it rest about an hour before serving. Add salt and pepper to taste. Enjoy!

3 thoughts on “Caribbean Black Bean Dip

  1. I never knew black beans weren’t necessarily Caribbean. I guess they are more Mexican and Central American, although they are big in Cuba. Yes, be sure to get some and try this dip (and the other one I have posted)!
    P.S. I think you should add the Pork Pit in MoBay to your Top 10 in Jamaica list 🙂


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