Venezuelan Black Bean and Avocado Dip with Sour Cream and Cumin

Heat 2 tbsp olive oil in a medium saucepan over medium heat until it shimmers, about 1 minute.

Add the diced yellow onion and bell pepper. Cook, stirring with a wooden spoon, for 6-8 minutes until softened and translucent at the edges.

Stir in the minced garlic, cumin, and black pepper. Cook for 1 minute until fragrant, being careful not to let the garlic burn.

Add the diced tomato. Cook for 3-4 minutes until the tomato breaks down and the sofrito deepens in color.

Add the black beans and 1/4 cup water to the sofrito. Stir well to combine.

Mash about half of the beans with the back of your spoon, leaving the rest whole for texture. Simmer uncovered for 5-7 minutes, stirring occasionally, until the mixture thickens and the flavors meld. Season with 3/4 tsp salt.

Remove from heat. Taste and adjust salt if needed. Let cool for 5 minutes — the mixture will continue to thicken as it rests.

Halve and pit both avocados. Scoop the flesh into a bowl.

Add the juice of 1 lime and 1/2 tsp salt. Mash with a fork to your desired consistency — Valentina likes it chunky with some texture remaining.

Spread the warm black bean mixture evenly across a shallow serving bowl or plate, leaving a 1-inch border.

Spoon the mashed avocado over the black bean layer, creating a second layer. Use the back of the spoon to gently smooth the top.

Drop spoonfuls of sour cream around the edges and gently swirl with the back of a spoon to create a decorative pattern.

Dust the sour cream with 1/2 tsp cumin. Serve immediately with tortilla chips or toasted bread, if you like.