Black Bean Veggie Dip





  1. In a large skillet, heat a couple glugs of olive oil over medium heat. Once hot, add the onion, peppers, and garlic. Saute for 4 minutes.
  2. Add the beans, vinegar, honey, chili powder, and cumin, season well with salt and pepper. Massage well to combine and simmer over medium-low heat for about 5 minutes, stirring occasionally.
  3. Remove from the heat and carefully dump all the contents into a food processor. Puree. Taste and add more honey, vinegar or salt if necessary (I never have to).
  4. Allow to cool to at least room temperature (if not fridge temperature) - it will thicken substantially as it cools.
  5. Serve with corn tortilla chips.

Recipe by She Eats at