Cuban Black Bean Dip with Plantain Chips

Ingredients

• 2 cans Canned Black Beans
• 1/2 medium Onion
• 1/2 medium Green Bell Pepper
• 3 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 2 tablespoons Lime Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 large Green Plantains
• 1 tablespoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2Dice onion and bell pepper, mince garlic.
3. 3Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until softened.
4. 4Add black beans, cumin, oregano, lime juice, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
5. 5Mash the beans with a fork or immersion blender until desired consistency is reached.
6. 6For the plantain chips: Thinly slice the green plantains.
7. 7Toss the plantain slices with vegetable oil and salt.
8. 8Arrange plantain slices on a baking sheet and bake for 15-20 minutes, flipping halfway through, until crispy.
9. 9Serve black bean dip warm with plantain chips.

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