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Black Bean–Smoked Chile Dip Recipe

Cookstr
Course: Appetizer, Hors D'oeuvre, Snack
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Black Bean–Smoked Chile Dip

Photo by: Joseph De Leo

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

Editor's Note

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

37kcal (2%)
9mg (1%)
0mg (1%)
2mcg RAE (0%)
87mg
16mg
2g
0g
2g
5g
0mg (0%)
74mg (3%)
0g (0%)
1g (2%)
1mg (3%)
FROM THE KITCHEN OF...

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