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Black Bean Dip
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
* 1 c hot water or bean-cooking liquid
* 1 T vegetable oil
* 1 c scallions, sliced
* 1 t ground coriander
* 1 t ground cumin
* 1 c cilantro, chopped
* 1 t chipotle chile, OR 1t cayenne
* 2-3 limes, juiced
* 1-1 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 saute 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.
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