Yucatan Black Bean Dip

• 2 cans Garcia black beans
• 1 lb. Jimmy Dean sausage (or ground turkey sausage)
• 1 onion, chopped
• 1/2 green pepper, chopped
• 3 cloves garlic, chopped
• 1/4 c. olive oil
• Jack cheese, shredded
• Cheddar cheese, shredded
• 1 tomato, diced
• 1 can sliced black olives
• 3 scallions, chopped
• taco chips
• avocado dip (optional)

1. Cook onions, green pepper and garlic in olive oil.
2. When onions are partially done, add turkey sausage.
3. (If using Jimmy Dean sausage, cook separately; drain, then add to the onion mixture.)
4. Empty one can beans in the onion mixture; puree the second can beans and pour into the onion, sausage and bean mixture.
5. Cook for 30 minutes on low.
6. After 30 minutes, add 1/2 bag Jack and Cheddar cheeses.
7. Stir until melted.
8. Pour hot bean dip in container (glass).
9. Garnish along edges with remaining cheeses, tomato, olives and scallions.
10. Put avocado dip in center (optional).
11. Serve with taco chips.

black beans, sausage, onion, green pepper, garlic, olive oil, cheese, cheddar cheese, tomato, black olives, scallions, taco chips, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=388951 (may not work)