A summertime favorite when the jalapeno peppers are so thick on the plant and cilantro is in full bloom!
Drain beans, saving liquid for later. Rinse beans.
Place all ingredients into food processor except olive oil and blend until smooth.
While processor is running, drizzle in olive oil. If prefer a less thick dip, drizzle in bean liquid until reach your desired consistency. Add salt to taste.
For a smoky flavor, substitute the canned chipotle peppers. They are a bit hotter than the jalapeño, so start with one and add to taste. Also, be sure to remove the seeds - this is where most of the heat is.