Black Bean Dip
- 2 or 3 tbsp of E.V.O.O. (depending on how much you love your olive oil)
- 3 tsp cumin
- 2 tsp chili powder
- 1 large green pepper (or a couple small bell peppers of varying shades)
- 1 large onion (we like sweet onions for this but the red guys work too)
- 2 cans low sodium black beans
- Around 150g of dry cooked rice (the boil-in-bag kind is super easy)
- 8oz no-salt-added tomato sauce
- 8oz Savvy Foods molé inspired sauce
- 8 to 16oz of the salsa of your choice (this is where you can control the heat in this dish - it's not too spicy on its own, so pick your salsa accordingly)
- Chips of your choice
- Dice the onion and bell pepper(s).
- Pour the olive oil in a large wok (or big ole pan - it's gonna need the space) and put on medium/high heat.
- In a separate pan, get the rice going (one family size bag of boil-in-bag rice should do).
- Once the oil in your wok is up to heat, drop in the onions and then dump the cumin and chili powder in. Mix up.
- Give the onions just a few minutes head start, then add the diced bell peppers.
- Stir as needed until the onions start to become clear.
- Add the tomato sauce and the Savvy Foods molé (easiest thing to do here is pour in the tomato sauce then pour out of your Savvy bottle into the now-empy tomato sauce can to measure out 8oz. Saves a dish to clean)
- Stir all this up and reduce the heat to medium or medium/low.
- Add the 2 cans of black beans after draining out the excess liquid in their cans.
- By now your rice should be just about done. Drain out the water and add the rice to your wok.
- From here you can just let the concoction cook/simmer down to your desired consistency. If using as a dip, you'll be good to go quickly. If you want to make tacos, let it go a little longer so there's less liquid.
Scoop into a bowl and go to town.