Mary Ellen reminded me to share this recipe for the Red Bean Sauce/ Dip I made at the first work day this year. Here it is! Also, I used this same recipe last night with black beans instead, and that was tasty too.
1 can of Red Beans (Kidney Beans), drained
1/4 cup Olive Oil
half a Jalapeno Pepper
2 splashes of Red Wine Vinegar (or a big splash of Apple Cider Vinegar)
2-3 cloves Garlic
splash of Water
Blend everything together in a blender. Great served as a crispy veggie dip or over a salad.