Tangy Black Bean Dip

Tangy Black Bean Dip
Recipe adapted from The Bean Harvest Cookbook

2 Cups dried black beans (4 cups cooked = 2 cans)
1 1/2 Tbs vegetable oil
1 medium onion (chopped)
1 medium bell pepper, any color, chopped
2 medium cloves garlic, minced
1 1/2 Tbs ground cumin
1 1/2 Tbs ground corriander
1 tablespoon chili powder
1/3 - 1/2 cup cider vinegar
salt, to taste

1. Sort through, rinse, soak, and cook the beans by your preferred method
2. In a nonstick or heavy-bottomed frying pan, heat the oil over medium-high heay. When hot, add the onions, peppers, and garlic and saute until the onions are translucent. Add the cumin, corriander, and chili powder and saute 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in the bottom of the pan.
3. In a food processor or food mill, puree the beans and the pepper mixture until smooth. Season with Salt.

Yields 3 1/2 cups.

Note: If you're going to eat this dish within two hours of making it, use the lesser amount of vinegar. Use more if the dip will be served more than two hours later because it mellows with time.