Spicy Bean Dip Recipe

Drain and Rinse Beans

Open the canned beans and drain the liquid. Rinse each type of bean under cold water in a colander and set aside.

Chop Vegetables

Finely chop the red onion and garlic. Remove the seeds from the jalapeño (if desired for less heat) and chop it finely. Roughly chop the fresh cilantro.

Sauté Vegetables

In a medium skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent.

Add Jalapeño

Add the chopped jalapeño to the skillet and cook for an additional 2-3 minutes, stirring occasionally.

Combine Beans and Spices

Add the drained and rinsed beans to the skillet along with cumin, paprika, salt, and black pepper. Stir to combine and cook for about 5 minutes, allowing the flavors to meld.

Mash and Mix

Using a potato masher or fork, gently mash the beans to your desired consistency, leaving some whole for texture. Stir in lime juice and chopped cilantro.

Serve Warm or Cold

Transfer the spicy bean dip to a serving bowl. It can be served warm or cold with tortilla chips, pita bread, or fresh vegetables.

Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.