Black Bean-smoked Chile Dip

Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Veg08	1	Servings

INGREDIENTS

2	c	Cooked black beans
1/2	c	Water or broth
1	T	Sunflower or safflower oil
1/4	c	Scallion, including some of
		the green sliced
1	t	Ground coriander
1	t	Ground cumin
1/4	c	Cilantro, chopped
1	t	Pureed chipotle chile, or 1
		tsp cayenne
2		Limes, juice of up to 3
		Salt

INSTRUCTIONS

Warm the beans in the water. Heat the oil in a small skillet. Add the
scallion and spices and cook over medium hat 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.  Recipe by: Vegetarian Cooking for
Everyone by Deborah Madison  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 500 Calories From Fat: 30 Total Fat: 3.5g Cholesterol: 0mg Sodium: 1488.6mg Potassium: 1533.3mg Carbohydrates: 86.8g Fiber: 32.1g Sugar: 1.1g Protein: 34.3g