Info
- Course: Appetizer, Hors D'oeuvre, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 45 Times
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Black Bean–Smoked Chile Dip
Cookbook
Use this spicy spread for nachos or in a quesadilla, as well as for a dip.
Yield : About 2 cups
Ingredients
- 2 cups cooked black beans
- ½ cup water or bean broth
- 1 tablespoon sunflower or safflower oil
- ¼ cup sliced scallion, including some of the greens
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ cup chopped cilantro
- 1 teaspoon pureed chipotle chile or ½ teaspoon cayenne
- Juice of 2 or 3 limes
- 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 chile in a food processor. Taste; if you want it hotter, add more chile in small increments. Add lime juice and salt to sharpen the flavors.
© 1997 Deborah Madison
Note from Cookstr's Editors
Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.
Nutritional Information
Nutrients per serving
37 kcal
1 % daily value
1 % daily value
0 % daily value
87 mg
16 mg
2 g
0 g
2 g
5 g
0 mg
74 mg
0 g
1 g
3 % daily value
