Gluten-Free Cuban Black Bean Dip with Plantain Chips

Ingredients

• 2 cans Canned Black Beans
• 2 tbsp Olive Oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 medium Green Bell Pepper
• 1 tsp Cumin
• 1/2 tsp Oregano
• 2 tbsp Lime Juice
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 2 whole Green Plantains
• 1 tbsp Olive Oil
• 1/4 tsp Salt

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

Instructions

1. 1Preheat oven to 175°C.
2. 2Make the plantain chips: Peel green plantains and slice thinly using a mandoline or knife. Toss with olive oil and salt.
3. 3Arrange plantain slices in a single layer on a baking sheet and bake for 15-20 minutes, flipping halfway through, until crispy.
4. 4While the plantain chips are baking, prepare the black bean dip: Heat olive oil in a skillet over medium heat.
5. 5Add onion, garlic, and bell pepper and cook until softened, about 5 minutes.
6. 6Add black beans, cumin, oregano, lime juice, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
7. 7Transfer the mixture to a food processor or blender and blend until smooth.
8. 8Serve the black bean dip warm or at room temperature with the baked plantain chips.

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