Hillary's Black Bean-Smoked Chile Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Hillary, my neighbor, shared this recipe with me. I immediately spotted a keeper.The interesting blend of the black beans and spices and the subtle nip of the chipotle chiles make this spread enjoyable as a topping for chicken or focaccia, or as a dip with baked chips. -Lois Murray, Locust Grove, VA Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 cup water |
1/4 cup chopped fresh cilantro, divided |
1/4 cup sliced green onions |
1 tablespoon fresh lime juice |
1 teaspoon chopped chipotle chile, canned in adobo sauce |
1/4 teaspoon kosher salt |
1 (15-ounce) can black beans, rinsed and drained |
Directions:
1. Heat olive oil in a small skillet over medium heat. Add onion, cumin, and coriander to pan; cook 10 minutes, stirring occasionally. Combine onion mixture, 1/2 cup water, 2 tablespoons chopped cilantro, and remaining ingredients in a food processor; process until smooth. Garnish with remaining 2 tablespoons cilantro.
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