Smoky Jalapeno Black Bean Dip

• Produce

  • 2 15oz cans Black beans
  • 1 tbsp Jalapeno, fresh
  • 1/2 heaping cup Red bell pepper
  • 1/2 cup White onion

• Condiments

  • 2 tbsp Lime juice, fresh
  • 1/2 tsp Liquid smoke

• Baking & Spices

  • 1 Salt & pepper

• Nuts & Seeds

  • 1 1/4 tsp Cumin, ground

• Liquids

  • 3 tbsp Water

• Other

  • 1 Extra large clove garlic clove or 2 medium ones

Found on thevegan8.com

Ingredients

• Two 15oz cans black beans, drained and rinsed well
• 1/2 heaping cup finely chopped red bell pepper (75 g)
• 1/2 cup finely chopped white onion (70 g)
• 3 tablespoons water
• 1 extra large clove garlic clove or 2 medium ones
• 2 tablespoons fresh lime juice
• Salt & Pepper (I used 1 teaspoon salt and 1/2 teaspoon black pepper)
• 1 1/4 teaspoon ground cumin (I added 1 1/2 tsp total, start with 1 1/4 and add more to taste)
• 1/2-1 teaspoon liquid smoke, to taste
• 1-2 tablespoons fresh finely chopped jalapeno (fresh is much more mild than cooked, so use fresh! I used 1 heaping tablespoon 11g)
• Garnish: Extra chopped jalapeno, fresh red bell pepper, lime wedges

Directions

• I really recommend storing this in the fridge a few hours or the day before serving, because while you can serve it immediately, it really tastes even better the next day after all the flavors have soaked into the beans and mellowed out perfectly.
• First, drain and rinse your beans well. Add them to a food processor.
• Add your bell pepper and onion and 3 tablespoons water to a small pan and turn the heat to medium-low. Let it cook about 5 minutes and add the garlic and cook a couple of minutes more. Everything should be softened by about 8 minutes. If necessary, add just a tiny bit more water to keep it cooking but all the water should be completely gone before adding it to the beans.
• Add the cooked veggies, lime juice, salt, pepper, cumin and liquid smoke to the processor and process until smooth, scraping the sides a couple of times as needed. I got mine smooth, but still left a few bites of the red bell pepper showing through. Process as smooth as you like.
• Add the chopped jalapeno and process just a few seconds more until blended in. I used a heaping tablespoon, but if you are sensitive, start out with less and add more until desired heat level. I found 1 tablespoon to be a nice taste of heat, without being overpowering. Taste and add anymore salt/spices or liquid smoke if desired. I did not.
• Store for a few hours before serving to really let the flavors settle.
• Garnish with extra chopped jalapeno, raw bell pepper (for crunch) and lime wedges.