eMail Us . Facebook . Twitter

Oct 19, 2017

Search our Site


Advanced Search

From Our Archives...


Wine X World Headquarters

© Copyright 1997 - 2015
X Publishing, Inc.

home  |   archives   |  about us  |  events  |  media kit  |  

Pineapple-Rum Black Bean Dip
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.4
Pineapple-Rum Black Bean Dip

1 can (15 ounces) black beans
1/4 cup canned crushed pineapple, with liquid
1/4 cup dark rum
2 T lime or lemon juice
Salt, freshly ground black pepper and powdered cayenne pepper
Hot sauce to taste

Combine all ingredients in a small pan and simmer 5 to 10 minutes to blend flavors and evaporate alcohol. Puree in a food processor, or mash with a fork. Serve warm.

Cross References:
Spice-Rubbed Chicken with Pineapple-Rum Black Bean Dip
Kanga Balls with PB&J Satay
Santa Fe Grilled Corn
Flamin' Banana Mac Sundaes

Original Source:
Beach Blanket BBQ

E-Mail a Friend

Add Your Comment





Remember my personal information

Notify me of follow-up comments?

Please enter the word you see in the image below:

Back to top

home  |   archives   |  about us  |  events  |  media kit  |  

Sister Sites