| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg08 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Cooked black beans |
| 1/2 |
c |
Water or broth |
| 1 |
tb |
Sunflower or safflower oil |
| 1/4 |
c |
Scallion; (including some of |
|
|
; the green), sliced |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1/4 |
c |
Cilantro; chopped |
| 1 |
ts |
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
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