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Black Bean Tapenade with Ginger and Rocambole Garlic

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.

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