Black Bean Dip

2 cans black beans

1/2 red onion

1-2 jalapeños

3 Tbsp fresh lime juice

1/4 cup tomato paste

1 Tbsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne pepper

1/2 avocado

1-2 sweet red snacking peppers

Empty the cans of black beans into a large colander; rinse and drain. Transfer beans to a saucepan and add water to cover. Cook over medium-high heat until it comes to a boil; reduce heat to medium and simmer for 10 minutes. Transfer beans back to colander; rinse with cold water and set aside to drain.

Remove seeds and membranes from jalapeños and mince. Slice red onion thinly and mince, reserving two tablespoons for garnish. In a small bowl, combine remaining onion with jalapeños and lime juice; set aside.

Reserve 1/3 cup beans; transfer remaining beans to a large bowl. Add olive oil, tomato paste, and next five ingredients; blend with a stick blender (or in a food processor) until smooth. Stir in the reserved beans, and the onion, jalapeño, and lime mixture; transfer to serving bowl.

Dice avocado; remove seeds and membranes from red peppers, cut each into quarters and slice thinly. Garnish dip with avocado, red peppers, and reserved onion.