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Apr 26, 2017

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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

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