Updated: Apr 28, 2020
Chipotles are dried, smoked jalapeños that add a hot, smoky dimension, complementing the deep, earthy flavours of the black beans. If you prefer a milder flavour, the recipe works well without them, too.
2 cups cooked black beans 1 teaspoon oil ¼ teaspoon cumin seeds 1 small onion, diced 1 or 2 cloves garlic, minced ¼ teaspoon chili powder ½ chipotle chili, canned or dried, or ¼ teaspoon chipotle powder 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro Sea salt
Mash or purée the beans in a food processor. Heat the oil in a saucepan over medium heat. Add the cumin seeds, onion, and garlic, and cook until the onion just begins to soften. Add the chili powder and mix well. Cook just until the onion is soft. Add the mixture to the beans along with the chipotle, lime juice, and cilantro. For a smoother dip, purée the mixture. Add sea salt to taste and adjust the seasonings. Adjust the thickness with water. Makes about 2 cups.