Ingredients

• 2 tablespoons vegetable oil or lard
• 1 large white onion, finely chopped
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon ground fennel seeds
• 2 (15-ounce) cans black beans, drained

Instructions

1. Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.
2. Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.