Southwestern Bean Dip

• Gluten free

• Produce

  • 2 cans Black beans
  • 1 Carrot
  • 2 tbsp Cilantro
  • 2 cloves Garlic
  • 1/2 Lime, juice from
  • 1 Onion, small
  • 1 can Rotel tomatoes

• Baking & Spices

  • 2 tbsp Bacon grease
  • 2 cups Peppers, mixed red
  • 1 Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on auntbeesrecipes.com

Description

Ingredients

• 2 tablespoons bacon grease
• 2 cups mixed peppers (red, yellow, orange, green), chopped
• 1 small onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 can of Ro*Tel tomatoes, undrained
• 2 cans of black beans, rinsed and drained
• 2 tablespoons cilantro
• juice from 1/2 lime
• salt to taste (I used about 1/2 a teaspoon)
• Toppings: Cheese, tomatoes, black olives, more cilantro

Directions

• Heat bacon grease in a skillet and sauté the peppers, onions, and carrot until soft. Add the minced garlic and cumin and continue sautéing until fragrant, only about another minute.
• Add the can of Rotel tomatoes and the 2 cans of black beans to the vegetables. Cook for a few minutes longer on low; remove from heat. Add cilantro and lime juice and puree. Add salt to taste.
• If desired, add bean dip to a cast iron skillet or other oven safe dish. Top with cheese and bake at 350 degrees until cheese is melted. Top with additional toppings: tomatoes, black olives, fresh jalapeno, cilantro, etc.... and serve. Enjoy!