Prep 10 mins
Cook 5 mins
This is a nice spicy spread you can use with nachos, in quesadillas, or as a dip for chips or pita crisps or spread over little croutons. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
- 2 cups cooked black beans
- 1⁄2 cup water or 1⁄2 cup bean broth
- 1 tablespoon sunflower oil (or olive oil)
- 1⁄4 cup scallion, sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 cup chopped cilantro
- 1 teaspoon pureed chipotle pepper (or 1/2 tsp. cayenne)
- juice of 2-3 lemon
- Warm the beans in the water. Heat the oil in a small skillet. add the scallion and spices and cook on medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
- Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste and if you want it hotter, add more chile in small measures.
- Add lime juice and salt to sharpen the flavors. Enjoy!
Too thin. Alright taste. I used Eden brand canned organic black beans water and bean broth from the can, light tasting extra virgin olive oil, cayenne pepper powder to taste, less freshly squeezed lemon juice as it was already too thin for chip dipping (then again I noticed the directions said lime so there is more juice in 2-3 lemons than in 2-3 limes, sea salt, plus the rest of the ingredients. Made for Veggie Swap #55 ~ February ~