Cinco de Mayo: recipe four

hello lover

Black bean dip with (lots) of Havarti cheese

2 cups chicken broth

2 cans black beans

1/2 small red onion, chopped

1 t salt (or less)

2 t cumin

cayenne, paprika to taste

1 block Havarti cheese, shredded

Simmer beans in stock for 2-3 minutes. Meanwhile, saute onions in olive until soft then add spices to onions.

Drain beans, but save liquid. Blend beans and onion/spice mixture in blender, slowly adding liquid until you reach the desired consistancy.

Taste, adjust seasonings (I usually add more cumin) and top with shredded Havarti cheese

Optional: top with green onions.
Notes: watch the saltiness, especially if you have salty chips

Thank you to Amy, and her neighbor Beth, for sharing this recipe.