Black Bean–smoked Chile Dip |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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I haven't tried this yet, but I plan to use it as a low-fat dip for veggies. I didn't add prep time because I have no idea how long it takes to cook black beans yet. We shall see. 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:
1. 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.
2. 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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