My office just had its first art of the year. (My “day-job” is a Realtor.) It was a blast and I had a lot of fun. The first Farmer’s Market of the year was held at the same time. As a veggie addict, I was thrilled. Since it was eve of Cinco de Mayo, I made a black bean dip for the Art Walk and served it with corn chips. I made a large bowl and it all disappeared quickly. I make beans from scratch, but if you wish, you can use canned beans. Pinto beans would work well too, but since black beans are my favorite, I used them. They have an astonishing nutritional profile, besides being delicious. This makes up really quickly, once the beans are cooked. And, here’s my recipe.
2 cups black beans
¼ to ½ red onion, depending on your taste, diced
2-3 cloves garlic, diced
Cumin, oregano, salt and pepper to taste.
Lot of cilantro, if you like it.
Salsa or Salsa Verde to taste
1 small container of sour cream
Put beans in food processor, or smash them with a fork. Add the rest of the ingredients and mix well. That’s it—you’re done!