1 can of black beans, preferably organic
1 can of pinto beans, preferably organic
1 large white onion
1 teaspoon of cumin
1 teaspoon of chili powder
1 shaved ear of corn
1 large tomato, chopped
2 cloves garlic or 1/2 teaspoon garlic powder
1 bunch of fresh cilantro
2 limes
1 jalapeño seeded, chopped
1 serrano or habanero chili seeded, chopped
Sea salt / black pepper
Tortilla chips for serving
Raw veg for serving (radish, bell pepper, endive, carrots, celery, whatever you have on hand!)
2 tablespoons avocado oil

Strain and rinse beans and set aside. Peel and chop onion. Mince garlic. In a medium sized skillet, heat oil. Add chopped garlic and half the onion. Let sizzle on medium high heat until fragrant about 3 minutes. Add chopped tomato and corn. Add cumin and chili powder, season with some salt and pepper. Add beans. Sauté and bring to a medium low heat. Cook for about 5 minutes. You may need to add a little water to help cook down. Remove from heat and let cool. Transfer half of the mixture to a food processor or blender. Blend until creamy. Transfer back to the pot. Add chopped raw onion, half the cilantro and juice of one lime and mix. Season more with salt and pepper as you like. Transfer entire mixture to a serving bowl. Top with remaining cilantro and chopped chili’s. Serve with lime wedges, crudités and chips!