Cuban Black Bean Dip with Habanera Peppers

1 - 16 oz can cooked black beans 1/3 cup chopped tomato 1/3 cup chopped red or green bell pepper 1/4 cup minced red onion 1 clove elephant garlic, peeled and chopped 2 Tbsp minced fresh cilantro 1 or 2 habanera peppers, seeded and finely chopped

In blender or food processor, place all ingredients. Cover and process until smooth.

Garnish as desired. Serve with tortilla chips, jicama sticks, or other fresh veggies.

Makes 2 1/2 cups

Contributed by: Edit

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