This recipe is based on a dish that a dear friend of mine would make while we were in grad school. She always made a gigantic bowl of this for her dinner parties and I would unashamedly devour most of it! It was by far the best black bean dip I had ever had -- it had the perfect balance of sweet, salty, and sour, with a hint of coffee at the end which made it irresistible! <br /> <br />This is a Costa Rican bean dip -- my friend made it with canned refried beans, chicken consommé, and Lizano sauce but I have adapted it here to make it vegetarian with homemade refried beans. The whole dish comes together in minutes -- an absolute necessity when all my cooking has to synchronize with a newborn's nap schedule! It also helps that this dip can be used to make all kinds of tacos, nachos, and burritos. We made our veggie quesadillas last night using this and it was a hit!

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