Black Bean-smoked Chile Dip
| 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.
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Nutrition (calculated from recipe ingredients)
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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