Vegetarian recipes and info

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
  • 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
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.

Vegetarian Cooking for EveryoneAdapted from the recipe for "Black Bean-Smoked Chile Dip" in Vegetarian Cooking for Everyone (read my review).

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  Key to abbreviations and conversions
#beans #lime #spicy
Appetizers & Side DishesDipsMexican / Tex-Mex RecipesQuickiesVegan

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