1 can of black beans
1 large shallot, chopped (about 3 tablespoons)
1 tablespoon of olive oil plus 1/4 cup for blending (or you may substitute water to blend for a lower fat version)
1/2 teaspoon each of salt and pepper
6 basil leaves, torn
1 small jalepeno, seeded and chopped (optional)
Sautee the shallot in 1 tablespoon of olive oil on low heat. You want them to get golden and caramelized. Set aside. Drain the black beans and put them in your food processor along with the torn basil leaves, shallots, jalepeno, salt and pepper. Turn processor on low and add the olive oil (or water) through the top. Turn on high and blend till smooth. Like any dip, the longer it sits, the better it gets. Try and hold out as long as you can! Really great in a sandwich or wrap, and of course with some tortilla chips for some guilt-free dippin’. Low in fat, high in fibre and flavour, this dip is good for your heart and your soul.
~The Vegan Project