|2 (14 ounce) cans||Pastene Black Beans, drained and rinsed|
|1||yellow onion, chopped|
|1 Tbsp||Pastene Minced Garlic|
|2 Tbsp||Pastene Extra Virgin Olive Oil|
|1 tsp||ground cumin|
|½||jalapeño pepper, seeded and chopped|
|Juice of ½ lime, save wedge|
|cilantro, roughly chopped as garnish|
|salt and pepper to taste|
- In a medium saucepan, combine garlic, onion, jalapeno and one tablespoon of olive oil and cook until lightly brown. Place into a shallow bowl, cover, and refrigerate until cold.
- In a food processor, add one tablespoon of olive oil, black beans, cumin, and cooked ingredients. Lightly pulse until mixture is chunky but smooth.
- Place dip in a serving bowl surrounded by chips for sharing.
- Garnish with lime wedge and cilantro. Chef’s note: Parsley may substitute for cilantro.