Vegetarian recipes and info
by Laura K. Lawless
A spicy black bean paste that works great as a dip, in burritos, or on nachos.
|Directions||Place the beans in the food processor or bowl, pour water over them, and let sit.
Meanwhile, heat the oil over medium heat, add the scallions, coriander, and cumin, and sauté, stirring frequently, until tender, about 10 minutes.
Add spice mixture, cilantro, and chile to the beans and purée until chunky, 10-20 seconds. Add lime juice and salt, mix, taste, and add more chile/cayenne, lime juice, and salt as needed.
|Notes||Bean dip will keep in the refrigerator for up to 5 days, but it tastes best warm or at room temperature.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone, in which it’s called “Black Bean-Smoked Chile Dip”.
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