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

Yield: 12 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 47%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 4.5g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 153mg
  • Calcium: 12mg


  • 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


  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.
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