• food processor, blender, OR medium bowl + hand mixer
• small frying pan

• 2 c black beans, canned+drained or soaked+cooked
• ½ c hot water or bean-cooking liquid
• 1 T vegetable oil
• ¼ c scallions, sliced
• 1 t ground coriander
• 1 t ground cumin
• ¼ c cilantro, chopped
• 1 t chipotle chile, puréed OR ½ t cayenne
• 2-3 limes, juiced
• ½-1 t salt

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.

Adapted from Deborah Madison's Vegetarian Cooking for Everyone, in which it's called Black Bean-Smoked Chile Dip.

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