But the longer it sits it the fridge, the less the kick there is.
Ingredients for step one:
2 cups black beans
6 cups or more water
1 medium onion, chopped
1 Tbs. garlic powder
2 Tbs. salt
Put all the ingredients in a large pot and cook on a simmer for 2-3 hours until beans are tender.
Ingredients for finishing the dip:
1 jalapeno pepper, minced
1 small onion, chopped
1 Tbs. fresh chopped garlic
1 cup sour cream
1 tsp. cumin
When beans are tender, add to the bowl of a food processor or jar of a blender. Leave liquid behind. Puree the beans. Add the rest of the ingredients and puree until smooth.
You may need to scrape down the sides a few times.
Taste and add salt and pepper if you think it needs it.
Tastes great, but you may want to chill before serving.
If you want it spicier, add more than one pepper.