Creamy Black Bean Spread
['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']
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.
Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.
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