Cinco de Mayo Black Bean Dip

Recipe Name: Cinco de Mayo Black Bean Dip

Notes: I tried to make this black bean dip for Cinco de Mayo, but I had some blender difficulties. I just finally got it pureed, and it's pretty good. With the number of chili peppers listed below, this dip ends up being medium hot (i.e. if it were a commercial salsa, it would be labeled "medium"). If you like it hotter, go ahead and add another chili pepper. But if you prefer it mild, you can either cut down the number of chilis or you can substitute a safe amount ground cayenne for the fresh chilis.

Servings: Enough for a whole party full of people!

Ingredients:

• 1 to 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 green chili peppers, very finely chopped
• 3 cloves garlic, crushed
• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons coriander seeds
• 2 tablespoons cider vinegar
• 2 cans black beans
  
• salt and pepper to taste
  

Directions:
Heat the oil in a large frying pan over medium heat, and then add the onions, peppers, chilis and garlic. Saute until the onions are translucent, and then add the coriander and cumin. Stir until everything is well mixed and cook for one more minute. Take the pan off the heat and add the vinegar. Combine the beans and cooked mixture in a blender or food processer and puree everything until it reaches a smooth dip consistency. Add salt and pepper to taste after blending.