A spicy black bean paste that works great as a dip, in burritos, or on nachos.
Yield: 2 cups
Time: 20 minutes
Tools
- food processor, blender, or medium bowl + hand mixer
- small frying pan
- medium bowl
- rubber spatula
Ingredients
- 2 c black beans, soaked+cooked or canned+drained+rinsed
- ½ c hot water or bean-cooking liquid
- 1 T sesame or vegetable oil
- ¼ c green onions, sliced
- 1 t ground coriander
- 1 t ground cumin
- ¼ c cilantro or parsley, chopped
- 1 t chipotle chile, puréed or ½ t cayenne
- 2-3 limes, juiced
- ½-1 t salt
Directions
Place the beans in the food processor or bowl, pour water over them, and let sit. (This will soften them and make them blend up more smoothly.)
Meanwhile, heat the oil over medium heat, add the green onions, coriander, and cumin, and sauté, stirring frequently, until onions are tender, about 10 minutes.
Add onion mixture, cilantro, and chile to the beans and purée until chunky, 10-20 seconds.
Transfer to bowl, 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 the recipe for "Black Bean-Smoked Chile Dip" in Vegetarian Cooking for Everyone (read my review).
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