Drain and rinse your beans well. Add them to a food processor. Mix well and reserve. Or if using a can of refried beans, place the refried beans in the food processor and set aside until you are ready to add the veggies.
In a small pan, add bell pepper, onion and 2 tablespoons vegetable oil. Cook over medium-low heat for 5 minutes. Then add garlic, and if you want to cook the jalapeño for the dip, then now is the time to add them. Cook for 3 more minutes. A total of 8 minutes cook time should have everything softened, yet not burnt. We don't want to compromise the flavors by burning the veggies. If needed, add a tablespoon of water to keep the veggies cooking, but all water should be gone before you add to the beans.
Add the cooked veggies to the food processor. Mix until smooth. Then add lime juice, salt, pepper, and cumin. If you opted to not cook the jalapeño, add it now, too. Process once more until smooth.
Store for a few hours before serving to really let the flavors settle, or preferably overnight.
If you would like to garnish your dish, do so with extra red bell peppers chopped in small dice.