Bayamo Black Bean Dip Recipe

Prepare aromatics

In a medium skillet or saucepan, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Season

Stir in 1 teaspoon ground cumin and 1/2 teaspoon dried oregano (and bay leaf if using) and cook 30 seconds to bloom the spices.

Combine beans

Add 3 cups cooked black beans and 1/2 cup broth to the pan. Bring to a gentle simmer, reduce heat to low, and simmer 6–8 minutes so flavors meld and some liquid reduces.

Mash to desired texture

Remove the bay leaf. Using a potato masher or the back of a large spoon, mash the beans to your preferred consistency: mostly smooth with some whole beans for texture or fully puréed. If the mixture seems too thick, add up to 2–4 tablespoons more broth or water to loosen.

Finish and adjust

Stir in 1 teaspoon white or sherry vinegar, 1 teaspoon salt (adjust to taste), and 1/2 teaspoon black pepper. Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lime if desired. Keep warm over the lowest heat setting while you prepare toppings and oven.

Prep toppings

Preheat the broiler (or oven to 425°F / 220°C). While preheating, grate 3/4 cup cheddar and 3/4 cup Monterey Jack. Dice 1/2 cup tomato, thinly slice/seed 1 jalapeño, and slice green onions and chop cilantro if using.

Assemble for baking

Transfer the warm black bean mixture into an ovenproof shallow baking dish (about 8-inch / 20 cm round or similar). Smooth the top evenly with a spatula.

Add cheeses

Evenly sprinkle the grated cheddar and Monterey Jack over the surface of the beans.

Broil until bubbly

Place the baking dish on the middle or upper rack under the broiler and broil 2–4 minutes until the cheese is melted, bubbling, and lightly golden. Watch carefully to avoid burning. Alternatively bake at 425°F for 6–8 minutes.

Finish with fresh toppings

Remove from oven. Immediately scatter the diced tomato, diced jalapeño, sliced green onions, and chopped cilantro over the melted cheese. Serve hot with lime wedges on the side.

Arrange 6 cups of corn tortilla chips on a serving platter or bowl. Spoon the hot Bayamo Black Bean Dip into a serving bowl or serve the baking dish directly alongside chips. Encourage guests to squeeze a lime wedge over individual portions for brightness.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen, or reheat in a 350°F oven covered until warmed through.