Moroccan · Snack

Moroccan Black Bean Dip

A slow-cooked take on Black Bean Dip, built on honey and apricot and finished the way we like it. Ready in about 32 min and easily enough for 6 people.

4.6 from 2,217 cooks

Prep12 min

Cook20 min

Serves6

LevelEasy

Members' recipe

Ingredients

2 tinsblack beans
6 clovesgarlic
2 tbspolive oil
1 tspsea salt
2 tspharissa

Method

Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the black bean dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Moroccan Members

Moroccan

Turkey Dip in ras el hanout

Our tested Glazed Turkey Dip: spiced, generous, and balanced with ras el hanout. Serves 8...

55 min · Easy

Squash Side in preserved lemon and olive

Moroccan Members

Moroccan

Squash Side in preserved lemon and olive

This Moroccan Side leans on preserved lemon and olive to do the heavy lifting. We roast the...

27 min · Medium

Aromatic Pork Chowder with cumin and coriander

Moroccan

Aromatic Pork Chowder with cumin and coriander

A aromatic take on Pork Chowder, built on cumin and coriander and finished the way we like it....

45 min · Easy

Moroccan Members

Moroccan

Moroccan Chickpea Cake

The kind of Moroccan plate you make on repeat. honey and apricot, a proper braise, and a finish...

1 hr 15 min · Medium