June 26, 2012 by Kimberly Beauchamp, ND
This was a weekend staple when I was in med school. My Aunt Lin made it for me every time I needed a break from my studies, but I’ve never been able to replicate it. After another failed attempt a couple of weeks ago, I finally asked her for the recipe.
It may look kind of gloppy, but this is seriously one of the best dips I’ve ever had the pleasure of eating. Oh, and it’s really good for you. Not that you need another reason to try it.
1/2 onion, chopped
2 cloves garlic, minced
1 T olive oil
1, 15-oz can black beans, drained and slightly mashed
1 small tomato, chopped
1/2 tsp chili powder
1/2 tsp ground cumin
several grindings of black pepper
1/3 cup salsa or picante sauce
1/4 cup cilantro, finely chopped
1 T lime juice
1/4 cup monterey jack cheese (optional)
Sauté onions in olive oil over medium heat until translucent, then add garlic and sauté for 1 minute more.
Add black beans, tomato, chili powder, pepper, salsa/picante, and cumin. Mix well to combine.
Simmer until slightly thickened, stirring occasionally.
Remove from heat and stir in lime juice, cilantro, and cheese, if desired.