Black Bean Dip

Earlier this week, I attended a "Cinco de Mayo"-esque fiesta hosted by one of my coworkers. As to why I was attending a Cinco de Mayo party in July...I do not know. I did not ask questions. Because this Mexican potluck party was the perfect opportunity for me to prepare one of my favorite appetizers: my mom's famous black bean dip.

It is so so so easy and centers around one of my all time favorite ingredients: frijoles negros. Me gusta. Mucho.

This is great served warm with tortilla chips. I also like it cold as a black bean salad. But I'm also a weirdo when it comes to black beans...so maybe ignore that last serving suggestion.

This will take you 10 minutes. Maybe 12. But not 15. And I have a sneaky suspicion you already have all the ingredients in your kitchen.

Black Bean Dip 

My mom's recipe

Ingredients:

1 tbsp. vegetable oil

1/2 c. onion, diced (about 1 small onion)

2 cloves garlic, minced

1/2 c. tomato, diced

1/3 c. picante salsa

1-15 oz. can black beans, drained

1/2 tsp. cumin

1/2+ tsp. chili powder (depending on your spice tolerance!)

+ Tortilla chips for serving

Instructions:

Heat the oil in a medium pan over medium heat. Meanwhile, chop the onion. Try not to cry. I try. I never succeed. Mince the garlic as well.

Add the diced onion and minced garlic to the pre-heated pan. Saute for about 5 minutes, until tender.

While your onions and garlic are cooking, chop the tomato, measure out your salsa and spices, and drain (don't wash) the black beans.

This next part is crucuial: If you live in a part of the country that sells Goya beans, take a minute to reflect on how lucky you are. A Chosen One, really. I live for Goya's. I've scoured grocer upon grocer in Oregon to get my hands on those precious, beautiful blue cans. I've found one place that sells them. And it's 4 hours away. Mike bought me 20 cans last time he was there. This is not an exaggeration. I'm down to one.

After this moment of reflection, the garlic and onion should be ready. All you have to do now is add the rest of the ingredients (tomoto, salsa, black beans, cumin, and chili powder) to the pan. 

Combine and allow to cook over medium heat for about five minutes, or until thickened. 

Remove from heat and partially mash with a potato masher (or fork).

Serve warm with tortilla chips. (This can also be refrigerated for a few days and reheated in the microwave or on the stove.)

Fiesta time!