Black Bean Recipes, Dips + Spreads, Vegan, Vegetarian -
Black Bean Tapenade
Black Bean Tapenade
Rated 3.0 stars by 6 users
Servings
4-6 as a starter or canape
Cook Time
30 minutes
Author:
Bold Bean Co
Pimp up your picnics with this punchy tapenade, loaded with olives, capers + our Queen Black Beans for that creamy, beany hit. Don't skip roasting the garlic as this will add a much more mellow flavour - you could even sub in black garlic, if you can get your hands on it!
Ingredients
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1 garlic bulb
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1 x 700g jar of Bold Bean Co Queen Black Beans with 2 tablespoons of their bean stock reserved (or 2 x 400 tins of black beans with 2 tbsp of water and a pinch of salt)
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150g kalamata olives
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2 tbsp capers, drained
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A small bunch of coriander (roughly 15g), roughly chopped
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The juice of ½ a lime, plus extra wedges to serve
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2 tablespoon extra virgin olive oil
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Crostinis, crackers or flatbreads
To serve
Directions
Heat the oven to 180C. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil and rub with the olive oil and a pinch of salt. Scrunch up the foil to seal in the bulb. Roast for 20-25 minutes.
Meanwhile, add half of the beans, half of the olives, one tablespoon of capers and a handful of the coriander to a blender or food processor. Once the garlic has cooled slightly, remove the foil and squeeze the garlic from its skins into the blender. Plus to create a rough paste. If it’s too thick at this point, add a spoonful more of the bean stock (or water) to loosen - you’re looking for a chunky hummus-like consistency.
Add the tapenade to a large mixing bowl and stir through the remaining beans and all but a small handful of olives and capers (we’ll use the rest for garnish). Stir through the olive oil and lime juice. Season to taste, adding more lime if it needs that extra acidity.
Spread the tapenade onto your crostinis or crackers. Arrange onto a platter and scatter over any remaining olives, capers and coriander. Serve with a squeeze of lime.
