Canned or boiled black beans (1 can or ½ cup) I used a can
1 Can Campbell’s Low Sodium Mushroom soup
½ cup of water
1 Habanero chopped round(optional)
1tbsp olive oil
1-2 cloves of garlic
Wash black beans and strain
Heat ½tsp of oil in a saucepan.
Add minced garlic
Add the beans and stir
Now add the can of mushroom soup and rinse the can with half cup of water and add to the pan
Allow the black beans to simmer in the sauce for 2-3 minutes or until you see it bubble
Remove from flame
In a separate pan, add about 1tsp of olive oil and add the chopped habanero and allow it cook for a minute in the oil
Note: if you do not want too spicy, remove the habanero and just dribble the oil into the dip
Some like it HOT – for you (and me) we garnish the dip with the habanero and serve with chips or soft tortilla
Hint: This can be served hot or cold – make and refrigerate for an hour or two before serving should you choose to serve it cold. This would also soften the tingle of the habanero! Decorate with a few sprigs of fresh basil before refrigerating so that its beautiful aromas infuse into the soup!
Adios Amigos! Have a great weekend folks and hope to serve you again early next week!