Recipe Ingredients
- - 2 tablespoons olive oil
- - ½ medium onion, diced
- - 1 clove garlic, minced
- - ¼ teaspoon ground cumin
- - ⅛ teaspoon ground coriander
- - 1 (15-ounce) can black beans, preferably low-sodium, drained and rinsed
- - 2 tablespoon coarsely chopped fresh cilantro leaves, plus more for garnish
- - 1 tablespoon fresh lime juice
- - 1 tablespoon water
- - 2 teaspoons minced, seeded, canned chipotle pepper
- - ¼ teaspoon salt
- - ⅛ teaspoon freshly ground pepper
Recipe Instructions
- Heat one tablespoon of the oil in a skillet over a medium heat. Add the onions and cook until they soften, about 3 minutes. Stir in the garlic, cumin and coriander and cook for 30 seconds more. Set aside to cool slightly.
- Put the beans, cilantro, lime juice, water, chipotle pepper, salt and pepper, the onion mixture and the remaining tablespoon of oil in the bowl of a food processor and process until smooth. Serve garnished with chopped cilantro. (Serves 6, serving size: ¼ cup)