Black Bean "Hummus"

from a cooking Class at the Viking Store (which I tweaked a bit..)

serves 4-6

INGREDIENTS:

3 Tbsp evoo

1 small white onion peeled and chopped

1 small green bell pepper

4 cloves of garlic, minced (recipe only called for 2, but we like garlic....)

1 tsp dried oregano

two 15-ounce cans of black beans, rinsed and drained (or 1/2 pound dried beans that have been soaked and cooked and drained)

3 tablespoons freshly squeezed lime juice (about 2 limes)

1 small bunch of cilantro coarsely chopped (recipe only called for 3 Tbsp, but we also like cilantro!)

2 tsp Tabasco sauce, or to taste

salt and freshly ground black pepper to taste

warm water as needed to thin

green onions, green tops only very thinly sliced for garnish

1. Place a medium saute pan over medium high heat; add the oil and heat through. Stir in the onion and bell pepper and cook until tender, about 10 minutes. Add the garlic and dried oregano, and cook two minutes more. our in the beans, and continue cooking, stirring often until just warmed through, about 2 minutes.
2. Remove the pan from the heat, then transfer the bean mixture to the work bowl. Using a hand blender pulse to combine. While still blending, add the lime juice, cilantro, and hot pepper sauce; continue blending until the dip is completely smooth. Taste and adjust the seasoning to taste with salt, pepper and hot pepper sauce. If the dip is too thick for chips, thin with a little warm water, adding it one tablespoon at a time until the desired consistency is achieved.

I served this with baked plantain chips which were very disappointing! I'm going to try again with the plantains and hopefully post the recipe once it is perfected. In the meantime, this is good with store bought plantain chips, tortilla chips or veggies such as baby carrots! ENJOY!