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!