Black bean dip

Ingredients

0 of 12 out on the counter

• 2 cans (15 oz each) no-salt-added black beans, drained and rinsed (3 cups)
• 3 tbsp olive oil
• ½ cup finely diced red onion
• ¼ cup lime juice
• ½ tsp salt
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ cup chopped fresh cilantro
• ¼ cup water
• 6 corn tortillas (6-inch), each cut in 6 wedges, for dipping
• 3 medium red bell peppers, cut in strips, for dipping
• 3 cups sliced cucumber, for dipping

All set! Everything is out. Time to bake.

Method

1. 1Stir the red onion, lime juice, salt, cumin and garlic powder together in a big bowl. Let it stand 10 minutes. The lime softens the onion and the salt melts into it.
2. 2Heat the oven to 375 °F. Lay the tortilla wedges in one layer on two baking sheets, no oil. Bake 8 to 10 minutes, turning the sheets once, until the wedges are dry and crisp at the edges. They crisp more as they cool.
3. 3Put the beans, olive oil and water in a food processor and blend until smooth, about 1 minute, stopping once to scrape the sides. Add the lime-onion mixture and pulse 3 or 4 times so the onion stays in small bits.
4. 4Stir in the cilantro. Taste: add lime before salt. Spoon into a bowl and serve with the baked tortilla wedges, red pepper strips and cucumber slices.
5. 5Nothing here needs altitude changes: the beans are canned and nothing rises.
6. 6Keep the dip in a covered container in the fridge up to 5 days. Do not leave it out more than 2 hours. Freezes in 1-cup tubs for 3 months; thaw overnight in the fridge and stir.