|
 Recipe: Black Bean Dip
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
|
| Ingredients |
- 2 c black beans, canned+drained or soaked+cooked
- ? c hot water or bean-cooking liquid
- 1 T vegetable oil
- ? c scallions, sliced
- 1 t ground coriander
- 1 t ground cumin
- ? c cilantro, chopped
- 1 t chipotle chile, pur?d OR ? t cayenne
- 2-3 limes, juiced
- ?-1 t salt
|
| 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 saut? stirring frequently, until tender, about 10 minutes. Add spice mixture, cilantro, and chile to the beans and pur? 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 keeps in 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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