Recipes: Appetizers & Snacks

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Sunshine Black Bean Spread

sunshineblackbeanspreadSubmitted by Mary L. of Myrtle Beach, SC, for the Mambolicious Recipe Contest 2009.


  • 1 Tbsp. olive oil
  • 3 sweet white onions, diced
  • 8 cloves garlic, diced
  • 1 carrot, diced
  • 1 red pepper, seeded and diced
  • 3 tsp. ground cumin
  • 2 tsp. Jane’s Krazy Mixed Up Salt
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 cup orange juice
  • 1/4 tsp. cayenne pepper, or to taste


  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions, garlic, carrot and red pepper.
  3. Season with cumin and Jane’s Krazy Mixed Up Salt.
  4. Cover and cook until vegetables are tender, stirring occasionally to prevent sticking.
  5. When vegetables are done, transfer mixture to food processor or blender.
  6. Add beans and orange juice to the mixture and season with cayenne pepper. Puree until smooth.
  7. Return mixture to skillet, cover again and allow to simmer over low heat for 10 to 15 minutes to allow flavors to blend.
  8. Remove from heat and allow to cool.
  9. Serve at room temperature with pita chips, blue or white corn chips or your favorite crudités.
  10. Store in refrigerator in a covered container for up to 3 weeks.

Servings: 6

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