Black Bean Dip

15 ounces black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon {black pepper}, ground
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.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 10 min

Servings: 6

Recipe By: Jeanne Jones

From:  Healthy Cooking
Used with permission of Rodale Books

Chef Suggestions
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.
Nutrition Facts
As prepared, each serving contains 71 calories, 1g total fat, 0mg cholesterol, 544mg sodium, 0g total carbohydrate and 0g protein.