Southwestern Black Bean Dip
 
sugar & spice; lynne ciuba, dallas tx 
 
2 large  garlic cloves, minced
1/2 large  green bell pepper, chopped
1/2 medium  onion, chopped
1 tsp  vegetable oil
  two 15-ounce cans black beans, rinsed and drained well
3 Tbsp  fresh lime juice
1/4 cup  packed fresh coriander sprigs, washed well and spun dry
1 tsp  ground coriander seeds
1 tsp  ground cumin, or to taste
1/2 tsp  cayenne, or to taste
1/4 tsp  salt, or to taste
  freshly ground black pepper to taste
2 Tbsp  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. 
 
gourmet 
 
-- 
(ID: 6392) Mirror: rec.food.recipes: Mon, Aug 30, 2004


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