Categories: Dip, Mexican

Ingredients

• 1 can Bush's Black Beans
• 1/4 cup instant chicken bouillon or vegetable broth
• 1 very small jalapeno finely minced
• 1/4 cup finely minced onion
• Olive Oil
• Canned jalapeno juice
• Garlic Salt
• Salt to taste

Directions

1. OK…Here is what I did.

2. Drained and rinsed the beans in a colander. Put 2/3 of the beans in a small container (add sautéed onions) and used my immersion blender to smush up good.

3. While I am doing this I sautéed the minced onion in the olive oil until translucent. I added to the beans to puree. Then stirred in by hand the remainder of the whole beans.

4. I started adding the following until it tasted like I wanted it to… Minced jalapeno; Jalapeno Juice; Garlic Salt; Salt to taste.

5. One could also add…hot sauce to taste, garlic sautéed with onion, cut up canned jalapenos, diced tomatoes, salsa…what ever your taste buds like.

6. Serve slightly warm or at least room temperature.

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