Ingredients
2
large garlic cloves, minced
1/2
large green bell pepper, chopped
1/2
medium onion, chopped
two 15-ounce cans black beans, rinsed and drained well
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
Accompaniment: baked tortilla chips or crudités
Directions
1.
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.
2.
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.
3.
Serve dip with baked tortilla chips or crudités.
