FRIEDA'S CUBAN BLACK-BEAN DIP

1 16-ounce can (2 cups) cooked black beans 1/3 cup chopped tomato

1/3 cup chopped red or green bell pepper

1/4 cup minced red onion

1 clove elephant garlic, peeled, chopped

2 tablespoons minced fresh cilantro

1 dried habanero chile, reconstituted, seeded, finely chopped

Fresh cilantro, red onion, or tomato, chopped, for garnish

Place all ingredients in blender container or food processor bowl. Cover and process until smooth. Add more chopped cilantro, tomato, or red onion for chunky consistency. Garnish as desired. Serve with tortilla chips, jicama sticks, or other fresh vegetables. Makes 2 1/2 cups.