Southwestern Black Bean Dip

• 2 large garlic cloves, minced
• 1/2 large green bell pepper, chopped
• 1/2 medium onion, chopped
• 1 teaspoon vegetable oil
• two 15-ounce cans black beans, rinsed and drained well
• 3 tablespoons fresh lime juice
• 1/4 cup packed fresh coriander sprigs, washed well and spun dry
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin, or to taste
• 1/2 teaspoon cayenne, or to taste
• 1/4 teaspoon salt, or to taste
• freshly ground black pepper to taste
• 2 tablespoons water
• Accompaniment: baked tortilla chips or crudites

1. In a large non-stick skillet cook garlic, green bell pepper, and onion in vegetable oil over moderately low heat, stirring, until onion is translucent.
2. Remove skillet from heat.
3. In a food processor blend beans, lime juice, coriander sprigs, spices, and water until smooth, adding up to 2 tablespoons more water if necessary to reach desired consistency.
4. Add onion mixture and blend until smooth.
5. Chill dip, covered, at least 3 hours and up to 1 day.
6. Serve dip with baked tortilla chips or crudites.

garlic, green bell pepper, onion, vegetable oil, black beans, lime juice, coriander sprigs, ground coriander seeds, ground cumin, cayenne, salt, freshly ground black pepper, water, accompaniment

Taken from www.epicurious.com/recipes/food/views/southwestern-black-bean-dip-14652 (may not work)