Bean Dip

Perfect as a dip with legal chips, as a spread for quesadillas, sandwiches, pizza...you name it. Use your imagination!!


1-15.5 oz can black beans - reserve 1/4 cup liquid, then drain and rinse.
1 clove garlic, chopped - Use more or less to taste.
Juice from 1/2 lime - Use more or less to taste.
1/2 teaspoon onion powder, or chopped fresh onion
1/2 teastpoon cumin
10-grinds of salt (...Like how scientific this is?!)
Pinch of cayenne pepper
(Optional) 5-drops agave nectar
2 Tablespoons finely chopped red bell pepper
2 Tablespoons chopped fresh cilantro


Puree a few beans, 1/2 the liquid and garlic until pretty well blended. Add the fresh onion at this point if you're using that instead of onion powder.

Add the rest of the liquid and lime juice through agave nectar. Puree until smooth. Adjust seasonings if needed.

Stir in bell pepper and cilantro.


** OPTIONS:
* Add a small jar of baby pureed beef, chicken or lamb to boost protein and add a little flavor twist.

* Make this more italian flavored by substituting:
- White beans (like Canneloni) for the black beans
- Italian seasoning for the cumin
- Fresh basil for the fresh cilantro
- a few bits of tomato or tomato juice for the lime juice
- a little extra garlic
- 1/4 cup sauteed onions for onion powder