Bean Dip

Here's a great bean dip recipe that tastes great on bread, used as a vegetable dip or chip dip.

Ingredients;

2 cups cooked pinto beans (1 15 oz can),

rinsed and drained

2 tbs fresh lime juice

1 medium-sized tomato, peeled and seeded

2 medium cloves of garlic, minced

a handful of parsley

a handful of cilantro

3/4 tsp of cumin

1/4 to 1/2 tsp salt

black pepper and cayenne, to taste

To peel and seed tomato: Drop it into a pan of boiling water for 10 seconds. Remove it, and peel off the skin. Cut the tomato open; squeeze out and discard the seeds. Chop the remaining pulp.

Whip everything together in a food processor or a blender.