Smoky Black Bean Dip

from Jeanette's Healthy Living


Adapted from Skinny Dips by Diane Morgan.  For a smoky, but milder dip, I used Spanish smoked paprika instead of the chipotle chilies and jalapeno.


1 tablespoon olive oil

¼ cup thinly sliced green scallions

1 teaspoon ground coriander

1 teaspoon ground cumin

1 ½ cups home cooked black beans, or one 15-ounce can black beans, rinsed and drained

¼ cup water

Juice from 1 fresh lime

1 teaspoon canned chipotle chili in adobo sauce

½ small jalapeno chili, seeds and ribs removed, minced

¼ cup fresh cilantro, chopped

Salt

Spanish smoked paprika


Heat oil over medium heat in a small saucepan.  Add scallions, coriander and cumin, and cook until softened, about 2 minutes.  Add black beans and water, and cook until water is evaporated.  Place beans, lime juice, chipotle pepper and jalapeno chili in a food processor and process until smooth. Add cilantro and pulse until cilantro is incorporated.  Season with salt and a few dashes of smoked paprika.