Football season is now in full swing. It’s no secret who my teams are… and it was a great weekend to be a Sooner and Jets fan. Unfortunately I missed the whole Red River Rivarly game Saturday because I was volunteering for NY Cares which is an organization that twice a year spend a day working to help fix up NYC public Schools. It was really nice to get to do some gardening and painting. Even though I was sad to miss the game I was happy to help out at the Brooklyn School for the Performing Arts.
Sunday Funday was a big game in the Sakon-Cox household. A re-match of the Jets versus the Colts.
Peter being from Indianapolis is a huge Colts fan. He organized a tailgating party for the NYC Colts fan club and was nice enough to invite me. I’ve been wanting to make a spicy black bean dip for a while and what better excuse than to make it for a tailgating party. Looking at the menu for most tailgating party would make any health nut cringe. This black bean dip was by far it was the healthiest and tastiest item on the menu, both filling and full of protein. Although perhaps meat loving junkies would disagree…
I was running very short on time Sunday morning so it’s a miracle I got it done. So please believe me when I say that if you have a spare 12 minutes you can make this recipe!
Spicy Black Bean Dip- Vegan
1 Chopped Jalapeno Pepper
1/2 Cup Chopped Onions
1 Tablespoon Olive Oil
1 Can Organic Black Beans (reserving 2 tablespoons of the liquid)
1 Tablespoon Cumin
1 Teaspoon Garlic Powder
1 Teaspoon Red Pepper Powder
Sea Salt to Taste
1) Heat olive oil on medium-high heat in a pan. Add onions and jalapeno to the pan and saute until the onions are pan-fried pretty well.
2) While the onion and pepper are cooking drain the beans reserving 2 tablespoons of liquid.
3) In your food processor add all of the ingredients and blend well. This shouldn’t take too long. If the flavor isn’t spicy enough add more cumin and red pepper powder. Salt to taste.