I was a little grumpy. I’m not gonna deny it. I really had hoped we were eating out or going grocery shopping, because I didn’t want to try and figure out what I was going to be able to throw together from the remnants in the house. I wanted it to be easy. And I really wanted good food. Like fancy food. Not just a plain omelet with cheese.

So with that in mind, I rummaged through the options to see what I could throw together as an appetizer (because fancy food experiences start with fatty-nibbles of some kind), and I found black beans. Hmmm…a spicy or cheesy bean dip might be nice, I thought to myself.

Note that I have never made a bean dip.
So much for easy.

I did a quick search for black bean dips and landed on this one. I didn’t have all the ingredients, but as you know, most of the time, all I need is a framework, and then I’m good to go (and I’ll work with whatever I have in the house).

WHAT I USED*

1 tbsp avocado oil
1 medium onion, chopped
1/2 cup cherry tomatoes cut into fourths
3/4 cup (in a jar) roasted red pepper, cut into thick slices
1 heaping tsp of crushed garlic
2 tbsp Adobo with Cumin 2 tbsp lemon juice
2 cans of Goya Black Beans, rinsed

In a saucepan, heat the oil on medium-high. Add the onions. Let them cook for a couple of minutes before adding the tomatoes and red pepper. Keep it moving so that everything gets a chance to heat through and get tender. Add the garlic (you don’t want to add it too early so that it doesn’t burn), Adobo and lemon juice. Give it a good mix and then let it all cook down together. It will be pretty soupy. Don’t stress. You’ll need that fluid in the food processor.

Side note: I use Trader Joe’s Crushed Garlic because it makes my life easy. I suspect that what I used would be equivalent to 2 or 3 cloves of fresh garlic.

Trader Joe's Crushed Garlic

Total cook time is about 10 minutes. You want everything tender (not burned) and the flavors at peak. Add everything from the pot into a food processor. Add the beans and processes those little guys into oblivion.

I have a small-ish processor, so I added 1 can of beans at a time so that my little trooper of a machine wouldn’t get overwhelmed. The onion-pepper-lemon mixture was juicy enough that I didn’t need to add any additional liquid to the mixture (I had some leftover salsa on standby for this purpose).

Instead, I used the salsa as a garnish.
So, it was easy. And it was yummy-goodness.

*Disclaimer: I tend to throw things together without measuring them. That’s how my Grandma did it, and I picked up that habit along the way. I’ve spent enough time in the kitchen actually measuring ingredients enough to be able to make exact-guesstaments, which is what you get typically when I write up a recipe. Cooking is supposed to be fun, not stressful. Use what you have and whatever tastes good to you. Remember, I can’t tell you what makes your mouth happy.