Black Bean Dip

iVillage Member
Registered: 04-01-2004
Black Bean Dip
2
Thu, 07-15-2004 - 9:29am
SOUTHWESTERN BLACK BEAN DIP






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

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.

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.

Serve dip with baked tortilla chips or crudités.





Makes about 2 cups.
 

Each 1 tablespoon serving about 23 calories and 0.4 grams fat (15% calories from fat).



Gourmet

May 1996

                         


     




Edited 7/15/2004 9:54 am ET ET by cl-cathy205
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iVillage Member
Registered: 08-26-2003
Thu, 07-15-2004 - 12:29pm
How important do you think the fresh coriander is in this recipe?


iVillage Member
Registered: 04-01-2004
Thu, 07-15-2004 - 3:46pm
I think it would be fine without the corriander.
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