In a large skillet over medium-high heat add oil, black beans, the bean liquid, and salsa verde. Bring to a simmer for about 3 minutes.
Remove from heat, and use an immersion blend to blend until the desired consistency is reached. Taste for seasoning and add salt if needed. Alternatively, you can use a food processor or blender to blend the beans.
Serve the black bean dip with sour cream and tortilla chips.
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Notes
Store any leftovers in an air-tight container in the refrigerator for up to 5 days. Reheat on the stove or serve cold.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.