Hillary's Black Bean-Smoked Chile Spread

"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


12 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 27
Caloriesfromfat 47 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 4.5 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 153 mg
Calcium 12 mg


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


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.