Black Bean Dip, or Topping or Soup – Your Choice

I made this first as a black bean dip, but, it tasted so good that I also used it on a baked sweet potato, and later thinned it with some broth and ate it as soup!

Black Bean Mix

1 Tablespoon grapeseed oil

1 red onion, minced

4 garlic cloves, smashed

2 jalapeños, seeded and with the ribs removed, finely diced (remember to wear gloves when handling the jalapeños!)

1 to two cans black beans, drained and rinsed

Juice of one lime

1 tsp ground cumin

Large handful of cilantro

Warm the oil in a large pan over low to medium heat.  Once warm, add the red onion, jalapeños and garlic to the pan and cook and stir until softened but not browned, 4-5 minutes.

Add the first can of black beans and the cumin, and stir together, then mix in the cilantro and the lime juice.

Add the entire mixture to a food processor and blend to the consistency that you prefer.  Taste the mixture, and add more beans if you feel more are needed, and adjust seasoning with salt, pepper, more cumin if you like, and lime juice.