Black Bean dip

• 1/2 cup extra virgin olive oil
• 2 med-large yellow onions, chopped
• 8 cloves garlic, peeled and chopped into large chunks
• 4 jalapeño peppers, seeded and chopped
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• 1 lb of dry black beans cooked 
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/4 cup fresh lime juice
• 6 tablespoons water
• 1/2 cup fresh cilantro

1. Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
2. Add the black beans, salt, cumin, lime juice, water and cilantro to the food processor. Blend until smooth.  Take out half of the bean paste and put the cooked veggies and liquid into the processor and blend, after well incorporated add the remaining beans back in and blend until done. 
3. Original recipe