Black Bean, Green Pepper, and Red Onion Dip

• 1 1/2 cups dried black beans, picked over and rinsed
• 2 quarts plus 1/4 cup water
• 1 large green bell pepper, chopped fine, reserving about 1 teaspoon for garnish
• 1 small red onion, chopped fine, reserving about 1 teaspoon for garnish
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons ground cumin, or to taste
• 2 tablespoons cider vinegar, or to taste
• tortilla chips as an accompaniment
• cherry peppers for garnish if desired

1. In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water.
2. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.
3. While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened.
4. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender.
5. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not pureed smooth.
6. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans.
7. The dip may be made 2 days in advance and kept covered and chilled.
8. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.

black beans, water, green bell pepper, red onion, vegetable oil, ground cumin, cider vinegar, tortilla chips, cherry peppers

Taken from www.epicurious.com/recipes/food/views/black-bean-green-pepper-and-red-onion-dip-13155 (may not work)