Black Bean Dip
15 ounces black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
2 drops Tabasco sauce
1/2 onion, chopped
2 cloves garlic, minced
4 ounces diced green chili peppers
Drain the beans and reserve 2 tablespoons of the liquid. Place the beans and liquid in a blender container. Add the chili powder, salt, black pepper, cumin, and Tabasco sauce. Blend until smooth.
Combine the onions and garlic in a large nonstick skillet. Cover and cook over low heat until the onions are soft and translucent. Uncover and cook, stirring often, until slightly browned. Add the chili peppers and cook for 3 minutes. Add the bean purée and mix well. Serve hot or cold.
This bean dip can be served with baked tortilla chips or as an appetizer.
Or you can serve it as a side dish with quesadillas or other Mexican entrées
As prepared, each serving contains 71 calories, 1g total fat, 0mg cholesterol, 544mg sodium, 0g total carbohydrate and 0g protein.