Tangy Black Bean Dip

Sort through, rinse, soak, and cook the beans by your preferred method.

In a nonstick or heavy-bottomed frying pan, heat the oil over medium-high heat. When hot, add the onions, peppers, and garlic and sauté until the onions are translucent. Add the cumin, coriander, and chili powder and sauté 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in the bottom of the pan.

In a food processor or food mill, puree the beans and the pepper mixture until smooth. Season with salt.

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.