two 15-ounce cans black beans, rinsed and drained well
3 tablespoons fresh lime juice
1/4 cup packed fresh coriander sprigs, washed well and spun dry
1 teaspoon ground coriander seeds
1 teaspoon ground cumin, or to taste
1/2 teaspoon cayenne, or to taste
1/4 teaspoon salt, or to taste
freshly ground black pepper to taste
2 tablespoons water
Accompaniment: baked tortilla chips or crudités
Directions
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.
