½ lb. Black Beans
1 Cup Vegetable Stock
1 Small Can Diced Green Chili Peppers
½ Small Onion Medium Diced
2 Tbs. Chopped Garlic
1 Tb. Chopped Cilantro
Salt and Pepper (to taste)
Hot Sauce (to taste)
½ Cup Salsa
Cook beans in the vegetable stock until tender. Add rest of the vegetables. Cook just till crisp/tender.
Drain and reserve the liquid.
Puree beans and vegetable mixture, adding cooking liquid to achieve the
consistency of paste.
Add salt and pepper and hot sauce to taste.
Stir in salsa and serve.
Cooks' Note:
For an added treat, add grated cheese to the top of the Bean Dip and heat until melted.
Refrigerate unused portion. Can be reheated.
Also great chilled.