Southwestern Black Bean Dip Recipe

Southwestern Black Bean Dip Recipe

  • 2 large garlic cloves, minced
  • 1/2 large green bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1 teaspoon vegetable oil
  • two 15-ounce cans black beans, rinsed and drained well
  • 3 tablespoons fresh lime juice
  • 1/4 cup packed fresh coriander sprigs, washed well and spun dry
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin, or to taste
  • 1/2 teaspoon cayenne, or to taste
  • 1/4 teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • 2 tablespoons water
  • Accompaniment: baked tortilla chips or crudités
  1. In a large non-stick skillet cook garlic, green bell pepper, and onion in vegetable oil over moderately low heat, stirring, until onion is translucent. Remove skillet from heat.
  2. In a food processor blend beans, lime juice, coriander sprigs, spices, and water until smooth, adding up to 2 tablespoons more water if necessary to reach desired consistency. Add onion mixture and blend until smooth. Chill dip, covered, at least 3 hours and up to 1 day.
  3. Serve dip with baked tortilla chips or crudités.
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