Lucy Bee Mexican Black Bean Dip

Allergy Information: Gluten Free, Wheat Free, Vegetarian, Vegan

Ingredients

• 1 large carrot, chopped
• 2 sticks of celery, chopped finely
• 2 small onions, chopped
• 3 garlic cloves, chopped
• 4 tsp. curry powder (see our recipe to make your own)
• 2 tsp. cumin
• 2 x 400g tins black beans, drained and rinsed
• 1 x 400g tin of tomatoes
• 1/2 cup of water
• Handful of coriander, chopped
• Optional - a few jalapenos, chopped
• Optional - grated (vegan) cheese
• 2 tbsp. Lucy Bee Coconut Oil
• Himalayan Salt and Whole Black Peppercorns, ground, to season

Method

1. Sauté the carrots, onion, celery and garlic in the Lucy Bee Coconut Oil over a low heat. Start by stirring together well then cover the pan and allow to cook for about 10 minutes, stirring occasionally, until the vegetables are soft.
2. Add the cumin and curry powder and stir.
3. Add the black beans, tomatoes and water and stir together. Heat until it starts to bubble.
4. Simmer for approx 50 minutes, stirring occasionally to stop it from sticking.
5. Stir in the coriander and jalapenos if using.
6. Season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
7. Optional - put into an oven-proof dish, top with grated cheese and place under a hot grill until the cheese starts to bubble.

Enjoy!