FIERY BLACK BEAN SPREAD

MAKES ABOUT 2 CUPS

Slather it on corn bread. Add it to your Taco Bar (here). Or serve it with sliced jicama for dipping.

1 white onion, chopped

3 tablespoons everyday olive oil

2 cups cooked or rinsed canned black beans

3 tablespoons sriracha

Pinch of sea salt

In a medium skillet, sauté the onion in 1 tablespoon of the oil over medium heat until golden brown, 6 to 7 minutes.

Transfer to a food processor along with the remaining 2 tablespoons olive oil and everything else. Blend until not quite smooth; it’s nice to keep it a little chunky. This dip keeps refrigerated for up to 5 days.