Spicy Black Bean Dip

groovyrooby's Note:

Consistently eaten by the batchful, this dip is meant to be shared. Super easy & very very tasty - the spiciness depends on how much spice you add. I like to serve this with white tortilla chips and strips of sweet bell peppers (the colors look nice together). This recipe is adapted slightly from Lean & Lovin' It! by Don Mauer.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 teaspoon olive oil
• 1 green pepper , chopped
• 1 red onion , chopped
• 2 (15 ounce) cans black beans , drained & rinsed & 1/4 cup liquid reserved
• 1 ½ teaspoons cumin
• ½ teaspoon salt
• 2 tablespoons cider vinegar
• ½ teaspoon chili powder (more or less as you like)

Directions:

1. Heat olive oil in large nonstick skillet over medium heat.
2. Add the green pepper & red onion.
3. Cook, stirring occasionally, until softened (about 5 minutes).
4. Add beans with reserved liquid to the skillet.
5. Simmer, covered, for about 10 minutes.
6. Place the mixture along with remaining ingredients in a food processor.
7. Pulse to combine, but do not puree. Leave it a little chunky for better scooping.

Reviews

[Erin0583]

This dip is delicious! I did tweak it slightly with the addition of three cloves of garlic, minced, the juice of two limes, and maybe 1/4 teaspoon of cayenne pepper. I will definitely be making this again. If left unprocessed, it would make a great quesadilla filling with some queso fresco!

[NovaM]

This disappeared very quickly. I could't find black beans, so I used a tin of 4 bean mix and it still turned out great