15 ounces canned black beans -- drained and rinsed
1 large can green chili peppers (mine was 7 oz) -- drained
1/3 cup jarred salsa (1/4 to 1/2 cup to taste) (I like Chunky Pace Picante Sauce)
2 teaspoons cumin
1 cloves garlic (1 to 2) -- pressed
1 good squeeze of lime
jalapeno slices (I used 8-9 Mezzetta Tamed Jalapeno slices) -- to taste
Dump everything into a food processor and whir like mad. When it's done, plop it into a bowl and serve.
LOW IODINE DIRECTIONS: Make sure your beans, chili peppers, salsa and jalapeno slices are LID-safe. You may have to make your own beans and salsa, and use fresh jalapeno slices.
JEN'S NOTES: Next time I might reserve the liquid when I drain the beans, then add a little to help it have a smoother consistency. I always use low-sodium black beans, so I usually need to add a little sea salt to taste, too.
Source: Leanne Ely at http://savingdinner.com
Yield: 2 cups