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Spicy Bean Dip with Cilantro and Lime
- ¾ cup dried pinto beans; soaked overnight
- ¼ tsp. salt
- ¼ cup olive oil
- 3 cloves fresh garlic; minced
- 3 scallions; thinly sliced
- 1 ½ tsp. cumin
- 1 ½ tsp. coriander
- 1 ½ tsp. chili powder
- 3 tbsp. tomato paste
- ¼ bunch cilantro; washed, dried, and chopped
- 2 tbsp. chipotles in adobo sauce
- Juice of 1 lime
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
In a medium saucepan, place beans and enough water to cover by a few inches. Bring to a boil, and reduce to a simmer. Cook gently until tender and add a pinch of salt near the end of cooking time. Drain and set aside. In a medium saucepan, sauté garlic and scallions in oil until fragrant. Add spices and cook until toasted and aromatic. Add tomato paste and cook until deep brown in color and sweet smelling. Add cilantro, and place mixture in a food processor. Add beans, chipotles, salt and pepper. Pulse until smooth and creamy in texture and turn out into a bowl. Squeeze lime juice to taste. Taste and adjust seasoning if needed.
