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 Molè 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 Molè (easiest thing to do here is pour in the tomato sauce then pour out of your Savvy bottle into the now-empty 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.