the co-op down the street from my old house sold the most delicious bean dip; but it is no longer close so i had to figure out how to do it for myself. i tried a few times and finally got the right tomato to bean to delicious flavor ratio right thanks to inspiration from a recipe at peas and thank you and the secret ingredient of pickled jalapeno juice. seriously. that stuff works wonders in dips.
in making this recipe i realized how little i actually measure. the base for this recipe is 2 cups beans because that is what the leftovers sitting in my fridge turned out to be when i dumped them in the measuring cup. instead of just pouring jalapeno juice in the food processor and seeing what happened, i actually measured out the stuff. this will be a tricky adjustment.
here is my slightly adapted version:
black bean dip
2 cups black beans rinsed (or not, i have forgot to do this step and it still tastes great, its just thinner)
6 ounces pureed tomato
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 clove garlic, pressed or finely diced
3 pickled jalapeno rings
1 1/2 tablespoons pickled jalapeno juice/liquid/whatever you want to call it
the equivalent of about 2 tablespoons diced onion, just eyeball it
handful cilantro, depending on how much you love the stuff
juice from half a lime
pour all the ingredients into a blender and mix until smooth. taste and season to your liking.