Black Bean Tapenade with Ginger and Rocambole Garlic

Any garlic will do for this easy dip, but if you can find fresh Rocambole garlic, grab it. It is very flavorful…
• 1 cup uncooked, or 1 15 oz can cooked black beans
• 2 cloves garlic, minced
• 1 ½ Tb. Fresh ginger, minced
• 2 Tb. Stonehouse Extra Virgin Persian Lime Olive Oil
• Salt and freshly ground pepper to taste

Procedure

• if using uncooked beans, rinse the beans in cold water and pick through for stones and debris. Put in a pot and cover with cold water 2-3 inches above the beans. Bring to a boil, skim off the foam, cover and reduce to a simmer. Cook until the beans are soft. Drain and set aside.
• Puree the garlic, ginger, beans and oil in a food processor until almost smooth. Adjust seasoning with the salt and pepper.
• serve tapenade with the bread or cracker of your choice.