We generally followed this Melissa D’Arabian recipe: https://www.foodnetwork.com/recipes/melissa-darabian/black-bean-dip-5536208 Our modifications: first, we halved the recipe to only one 14.5 oz can of no-salt black beans. Second, we drained the beans, placed in a small pot, then added 1/2 cup water. We brought to a boil, then reduced to a simmer (uncovered) until the beans were heated, about 5 mins. We drained the beans in a sieve, then added to our handheld blender. Second, we added one garlic clove, 2 Tbsp olive oil, 2 Tbsp lemon juice (5/6 of a large lemon), 1/2 Tbsp white wine vinegar, 1/2 tsp cumin, and a sprinkle each salt and black pepper. We served the dip with carrot sticks and tortilla chips. (July 2022)
Cooking Adventures 