|2 Tbsp||Pastene Extra Virgin Olive Oil|
|1 Tbsp||Pastene Minced Garlic|
|1||yellow onion, chopped|
|½||jalapeño pepper, seeded and chopped|
|2||14 oz cans Pastene Black Beans, drained and rinsed|
|1 tsp||ground cumin|
|juice of ½ lime, save wedge|
|cilantro, roughly chopped as garnish|
|salt and pepper to taste|
Prep time: 5 minutes | Cook time: 5 minutes
- In a medium saucepan, combine 1 tablespoon of olive oil, garlic, onion, jalapeño and and cook until lightly brown. Place into a shallow bowl, cover, and refrigerate until cold.
- In a food processor, add 1 tablespoon of olive oil, rinsed black beans, cumin, lime juice and cooked ingredients. Lightly pulse until mixture is chunky but smooth.
- Place dip in a serving bowl serve with corn chips.
- Garnish with lime wedge and cilantro.