Makes about 2 cups
This is a super-easy dip recipe. Canned black beans are an item I try to keep on hand in the cupboard. They keep their shape and texture well in the canning process. This tangy dip gets some heat from the jalapeno and chipotle, and a lovely freshness from the lime and cilantro.
1 19-oz. can of black beans, rinsed and drained
2 green onions, chopped
1 tsp. ground coriander
1 tsp. ground cumin seed
1 jalapeno pepper, seeded and chopped
1/4 c. fresh lime juice
1/4 c. cilantro leaves, chopped
1/2 tsp. chipotle paste or hot sauce
salt to taste
1. Combine all ingredients, except the salt, in the bowl of a food processor fitted with a metal blade.
2. Process, using several on-off turns until just combined. Season with salt.
3. Serve with corn tortilla chips.
