Spicy Black Bean Dip

Ingredients

• 1 (15 ounce) can black beans, undrained

• 1 small yellow onion, finely chopped
• 4 small jalapenos, seeded and finely chopped
• 2 garlic cloves, grated
• 1 1/2 tablespoons lime juice
• 1/2 teaspoon cumin
• 1 teaspoon olive oil
• 1 pinch salt

Directions

1. 1

   Heat undrained black beans in pan on stove.

2. 2

   Meanwhile, heat olive oil in skillet and add onion, jalapeños and garlic.

3. 3

   Slowly sauté onion mixture until onions are brown (approx. 8 minutes on medium/low heat). Remove from heat.

4. 4

   When beans are thoroughly heated, drain liquid from beans via colander. Retain liquid.

5. 5

   In separate bowl mash hot black beans with fork until mostly mush.

6. 6

   Add onion mixture, cumin and salt to black beans and mix.

7. 7

   Add lime juice and mix.

8. 8

   Add retained black bean liquid teaspoon by teaspoon until you get your desired consistency (more for thinner, less for thicker).

9. 9

   Cover with plastic wrap and set in refrigerator for at least 1 hour to cool and meld flavors (the longer it sits the better).

10. 10

    Serve with tortilla chips, plain mini rice cakes or bell pepper slices.