Black bean tapenade
Photo by Tam West
This is one of the black dishes Warren created to serve when the All Blacks play during the Rugby World Cup. It's delicious at any time, though, rugby or not! Serve this tapenade with corn chips or crostini.
|1 can||Black beans, about 400g, drained and rinsed|
|150 g||Kalamata olives, pitted|
|7 cloves||Black garlic|
|1||Green chilli, chopped|
|1||Lime, zested and juiced, or use a lemon instead|
|1 handful||Chopped fresh coriander, a small one|
|1 drizzle||Olive oil|
|1 packet||Corn chips, or crostini, to serve|
- Add drained and rinsed black beans to food processor with kalamata olives, black garlic, anchovy fillets, green chilli, lime or lemon zest and juice and coriander.
- Blitz with a glug of olive oil until smooth.
- Check seasoning and add salt and pepper if required.