Southwestern Bean Dip
Ingredients
- 3/4 cup mixed peppers red, yellow, green, chopped
- 3/4 cup red onion chopped
- 1/2 cup carrot chopped or grated
- 2 tablespoons olive oil
- 1 teaspoon cumin seed
- 1 can of Ro*Tel tomatoes see note below
- 1 540 ml can of black beans
- 1/4 cup cilantro
- juice from ½ lime
- salt & pepper
- water
Instructions
- Heat oil.
- Sauté the peppers, onions, and carrot in oil until soft.
- Add in the teaspoon of cumin seed and continue sautéing until fragrant, only about another minute.
- Rinse your beans.
- Add the can of Rotel tomatoes and black beans to the vegetables.
- Season with salt & pepper. Add a splash of water.
- Cook for a few minutes longer on low; remove from heat.
- Add cilantro and puree.
- Mix in juice from ½ lime. Adjust seasoning as necessary.
Notes
To make Ro*Tel tomatoes: Heat 1 tbsp of olive oil in a pot. Add 1-2 fresh jalapenos rough chopped (seeds & all). Saute for a few minutes. Add in one 14oz can of diced tomatoes & a pinch of salt. Cook until slightly thickened.