Ingredients
Serves 4
| 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 | ||
| cilantro, as garnish | ||
| salt and pepper to taste |
Directions
Prep time: 5 minutes | Cook time: 5 minutes
- In a medium saucepan on medium heat, add 1 tablespoon of olive oil, garlic, onion, jalapeño and and cook until lightly brown, 6 to 8 minutes. 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.
