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Hillary's Black Bean-Smoked Chile Spread

Yield 12 servings (serving size: 2 tablespoons)
"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

Nutrition 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

How to Make It

  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.