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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 1/2 teaspoons cumin |
1/2 teaspoon salt |
2 tablespoons cider vinegar |
1/2 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.
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