Black Bean Dip

By jenlin

Ingredients

• Two 16-ounce cans black beans, rinsed and drained
• 1/4 cup vegetable broth
• 1/2 red onion, finely chopped
• 1/2 large tomato, finely chopped
• 1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired)
• 1/2 bunch fresh cilantro, leaves picked and finely chopped
• Kosher salt and freshly ground black pepper
• Fresh tortilla chips, for serving

Preparation

Step 1

Put the beans into a food processor and pulse until coarsely ground. While pulsing, slowly add the vegetable broth until the beans are creamy but still have some small chunks.

Transfer the bean mixture to a nonstick skillet over medium-low heat. Cook, stirring, until the beans are warm, about 3 minutes. Stir in the onion, tomato, jalapeno and cilantro, then remove from the heat; season with salt and pepper.

Serve warm or at room temperature with tortilla chips for dipping.