Refried Black Beans

This is a recipe that can be used as both an appetizer, a side dish to a meal, or a as a base in tacos.  It can be made right on the spot and served warm or it can be made in advance, chilled, and then serve alter with your favorite veggies or corn chips.  Because these beans are so versatile, I make this dish quite frequently!

Refried Black Beans (or Black Bean Dip):

1 Tbs olive oil

5 scallions, thinly sliced
1 tsp ground coriander
1 tsp ground cumin

2 cups black beans

1/2 cup water
1/4 cup chopped cilantro
cayenne to taste
juice of one lime
salt

1. Heat olive oil in pan.  Once hot, toss in scallions, coriander, and cumin.  Let sizzle for about five minutes.  Keep the heat relatively low so the bottom of the pan won't burn.

2. Add black beans and water. Stir. When the beans have started getting hot, begin to mash them with your spoon.  How much you mash the beans depends on your preference.  For dip, I mash them more than if I use them for filling in tacos.

3. When the water has cooked out and the beans have reached the desired consistency, remove the pot from the heat and stir in cilantro, cayenne, lime juice, and salt.  This dish can be served warm as part of a meal or chilled with your favorite veggies or corn chips.