Adapted from Gourmet Magazine, May 1996
Makes about 3 to 4 cups
1 Tbl extra-virgin olive oil
2 large garlic cloves, peeled and minced
1/2 large green bell pepper, stem and seeds and pith removed, chopped
1 small yellow onion, peeled and chopped
2 15-oz cans black beans, rinsed well and drained well
1/4 cup fresh lime juice (from about 3 to 4 limes)
1/4 cup packed chopped fresh cilantro
1 tsp ground coriander seeds
1 tsp ground cumin
1/2 tsp cayenne
kosher salt & freshly ground black pepper, to taste
Heat a large sauté pan over medium heat, then add the olive oil, garlic, green pepper and onion. Season with salt and pepper, then cook, stirring frequently, until the vegetables are tender and the onion translucent. Remove from the heat.
In the bowl of an electric food processor, combine the onion-garlic-pepper mixture with the beans, lime juice, cilantro, coriander, cumin and cayenne. Process until very smooth, about 2 to 3 minutes. Add a tablespoon or two of water, if necessary, to reach a silky consistency. Taste, and season as necessary with salt and pepper. Serve at room temperature. Can be kept refrigerated in an air-tight container for up to 2 days.
