1 tbsp extra virgin olive oil
1 small onion, chopped
1 small jalapeno pepper, chopped (*not* seeded)
3 cloves garlic, crushed
1 tbsp ground cumin
1 tsp chili powder
Zest of 1/2 a lime
3 cups cooked black beans, or 2 cans, drained and rinsed
1-2 tbsp apple cider vinegar
Fresh lime juice, to taste
1/2 tsp of salt, or to taste
1 to 2 plum tomatoes, diced
Finely chopped cilantro, to taste
In a large skillet, heat the olive oil over medium heat. When hot, add the onions, peppers and garlic and saute until the onions are soft, about 5 minutes.
Add the cumin, chili powder, and lime zest and saute 1 minute more, stirring often. Add the cooked beans and mix thoroughly, making sure to scrape all spices from the bottom of the pan.
Place bean mixture into a food processor and process until smooth, stopping to stir as needed. Add the apple cider vinegar, lime juice, and salt to taste; process again.
Remove dip from the processor and place into a medium sized bowl, stir in chopped tomatoes and cilantro if desired.