Tex-Mex Bean Dip
1 cup frozen onion-pepper mix,
OR 1/2 cup chopped onion plus 1/2 cup chopped green pepper
1/2 cup bouillon
1 can kidney beans, drained
juice of one lime
2 tablespoons chopped cilantro leaves
2 teaspoons mild chili powder
pinch cayenne pepper, or to taste
Bring the onion-pepper mix and the bouillon to a boil in a pot, reduce the heat and simmer until soft, about 5 minutes. Combine with the remaining ingredients in a blender or food processor and puree until smooth. Serve with raw vegetable dippers of your choice.
Yield: About 2 cups