It’s been 2 years since my SO and I spent 30 days in Costa Rica. It was an amazing time. Filled with adventure and of course, great food! It was surprisingly easy to eat gluten free there. Lots of rice, beans and cheese. We spent most of our weeks in our condo at Playa Flamingo and our weekends venturing out to new places. Driving in Costa Rica was definitely different. No rules! We actually saw a bus (school bus like vehicle) pass uphill on a blind curve. No fear! It was a bit intense at times. I don’t have one favorite part of the trip. It was all so different from each other. The beach was beautiful and relaxing, while the rainy jungle was muddy and enchanting.
Back to the Black Bean Dip: One day, we decided to rent a boat and do a little sea fishing…OK. the SO wanted to do a little sea fishing. It was an overcast day and the seas were a bit rough, but still a nice day to be on a boat. While we were moving from one location to another, the captain and his first mate supplied snacks. Our first encounter with the Black Bean Dip. It was amazing!! Served with corn chips. I remember more about the dip than I do the boat ride.
What I miss about Costa Rica: the food (definitely), the beach, the amazing wildlife – on and off shore and maybe a little of the simple life. This Costa Rica Black Bean Dip reminds me of our time there and how lucky I was to get to experience it.
- ¼ cup extra virgin olive oil
- 2 small yellow onions, chopped
- 4 cloves garlic, peeled and chopped into large chunks
- 1 (4 ounce) can diced jalapeño peppers, drained*
- 2 (15 ounce) cans black beans, rinsed and drained
- 1-1/2 tsp salt
- ½ tsp ground cumin
- 2 tbs lime juice, plus more if desired
- 3 tbs water
- ¼ cup fresh cilantro, chopped, plus more for garnish (optional)
- 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.
- Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro.
- Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out.
- Taste and adjust seasoning, if needed, then transfer to a serving bowl.
- Serve warm, cold or room temperature with tortilla chips.
***Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.***