3 cups cooked black beans (I use this black bean recipe to make my beans each week)
1/2 cup liquid from beans (keep a bit more on hand as necessary)
1/2 small white onion, roughly chopped
1 clove pressed garlic
2 tsp salt
1/8 cup fresh cilantro roughly chopped (with or without stems)
1/8 cup Salsa Lizano**
Cooking Instructions
Combine all ingredients in a blender or food processor. Blend until smooth.
This dip is a little picky- if you get too much liquid it is hard to reduce on the stove. If you don’t get enough liquid then the ingredients get stuck when blending.
I just have a bit of liquid nearby when I blend. The final result should be the consistency of refried beans. If you do get too much liquid and the beans are runny, add a teaspoon of cornstarch to the beans once they are warm.
