Black Bean–smoked Chile Dip
Ready In: 12 mins
Serves: 8
Yields: 2 cups
Ingredients
- 2 cups black beans, cooked (measure this amount of cooked beans)
- 1⁄2 cup water or 1⁄2 cup bean broth
- 1 tablespoon canola oil or 1 tablespoon peanut oil
- 1⁄4 cup scallion, sliced, including some of the greens
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 cup cilantro, chopped
- 1⁄2 teaspoon cayenne
- 2 -3 limes, Juice of
- 1⁄2 teaspoon salt
Directions
- Warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
- Coarsely puree the beans, scallion mixture, and cayenne in a food processor. Taste; if you want it hotter, add more cayenne in small increments. Add lime juice and salt to sharpen the flavors.
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