Thursday, October 2

Heart-Healthy Black Bean Dip

Good enough that even the CSPI couldn't complain

1 15 oz. can black beans

3/4 c. liquid (whatever you like: picante sauce, chicken or veggie stock, beer)

1 t. ground cumin

1 t. chile powder

1/4 t. salt, or to taste

½ c. scallions, chopped

½ c. fresh tomato, chopped

1 fresh jalapeno, chopped

Drain the beans. Add approximately 1/4 cup of whatever liquid you've chosen and, using either a potato masher (for a chunkier texture) or an immersion blender (for a smooth, almost airy one), start mashing. Continue to add liquid until you reach the desired texture. Fold in the rest of the ingredients. Serve with tortilla chips or vegetables.

Variations: Put the dip into an oven-proof casserole, top with some pepper jack, and heat the whole thing up at 350 degrees for half an hour. Or layer the bean dip and some cheese between two tortillas and bake at 400 degrees for about 10 minutes. Add salsa, guacamole or any of the other usual suspects at will.