pat's Recipe

Coriander-Chile Pinto Bean Dip

Category: Dips-served cold

1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon red-wine vinegar
2 tablespoons olive oil, plus more for drizzling (optional)
1 small garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon paprika, plus more for garnish
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
Flatbread crackers, for serving
Directions
In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired. Store in an airtight container in the refrigerator for up to three days.


Serves 4 to 6.