KT's Vegan Black Bean Dip (or soup!)

[Guest guest]

This is one of my potluck standbys. Enjoy!

 

 

 

 

 

KT’s Vegan Black Bean Dip

 

 

2- 25 oz. cans Organic Black Beans (rinsed and drained)

16 oz Organic Roasted Red and Yellow Peppers (rinsed and drained)

1 tub (14oz) Fresh Organic Salsa

1 fresh (seeded) or 2 pickled jalapenos (chop finely)

1 firm but ripe Organic Mango (chop small)

1TB Olive Oil

 

To a food processor add: ¾ of the Black Beans, ½ tub of Salsa, Olive Oil,

Roasted Peppers, and Jalapenos. Process to desired consistency while

drizzling in the Olive Oil.

 

Transfer to crock pot or large pan on stove. Gently stir in the Mango,

remaining Salsa and Beans. Heat slowly to simmer and allow to heat through

for at least 15 minutes in a pan, or 3-4 hours in the crockpot on low,

allowing flavors to blend.

 

Serve warm or at room temperature. Garnish with Sliced Avocado, Cilantro and

Lime Wedges.

 

** SOUP OPTION: Add 2 cups of vegetable broth or roasted tomato soup to

turn this into a yummy soup!