Black Bean Dip

This recipe is not only easy, fast, and cheap; but also a crowd pleaser.

INGREDIENTS
1 - 15 oz can of black beans
1 tbsp of taco seasoning
2 cloves of garlic - minced

TOOLS
can opener
food process (or blender)
measuring spoons

INSTRUCTIONS - canned beans
Drain most of the juices from the can (you add save the juices for later). Place all ingredients in food processor and blend until smooth or your liking; You may add water or the canned juices to thin out the dip based on your disgression. Place in microwavable bowl, cover and microwave it for 30 sec or heat on stovetop for 5-10 mins on medium-low. Make sure to stir to keep from burning.

INSTRUCTIONS - bag o' dry beans
1. Soaking the beans: Rinse the beans in cold water and sort out any discolored beans and/or rocks. Place in pot with 4 times the amount of water (no salt) and bring to a rolling boil. Turn off the burner, cover and let sit for 1 hr.
2. Cook the beans: Use the soaking water (has all of the nutrients that were soaked out) to cook the beans. Bring to a boil and reduce heat to simmer for 1 hr. After one hour of simmering, stir every 15 mins until the beans are tender.

SUBSTITUTIONS
Taco Seasoning: Your own mixture of chili, cumin, and cayenne powder. For a natural spice, substitute with a roasted hatch chile since they are in season!
Black Beans: navy beans
Garlic Cloves: garlic power (1 tbsp), shallot, onion, processed minced garlic in a jar (1 tbsp)

Preparation Time: 10 mins (canned beans) / 2 1/2 hrs (dried beans)
Yields 1 1/2 cup of dip
Weight Watchers: 9 pts for the whole bowl of dip