Black Bean–Chipotle Dip

Makes 4 servings

Never underestimate the delicious convenience of having a few cans of beans in the pantry to add to salads or soups or to toss together for this mix, which I’m calling a dip, even if it might just as rightly be dubbed a salsa. It’s a thick blend of spiced beans that can be as hot and spicy as you’d like. I usually make it fairly mild, so when I say “season to taste,” I mean it.

You can also play around with the texture — if you’d like it chunky, hold back some of the beans to stir into the puree, or add even more beans — and the quantity: The recipe can be doubled or tripled. What I wouldn’t change are the accompaniments — tortilla chips, beer and friends.

• One 15-ounce (425-gram) can black beans, rinsed and drained
• 1 tablespoon hot water
• ½ teaspoon ground cumin
• ½ teaspoon fine sea salt, or to taste
• ¼ teaspoon chipotle (or other) chile powder, or more to taste
• Grated zest and juice of 1 lime
• 2 tablespoons finely chopped red onion, rinsed and patted dry, or more to taste
• 2 tablespoons chopped fresh cilantro, or more to taste
• A fat slice of jalapeño, chopped, or more to taste

Working Ahead

Covered tightly, the dip will keep in the refrigerator for up to 2 days; stir and adjust the seasonings before serving.

Put the beans, hot water, cumin, salt and chile powder in a food processor and whir until smooth. Add the lime zest and as much lime juice as you’d like. Taste and add more salt and/or chile powder if you think it needs it. Drop in the onion, cilantro and jalapeño and pulse just a couple of times to incorporate the ingredients (not to finely chop them).

Spoon the dip into a bowl and serve. Or, cover and refrigerate. (The dip can be kept in the fridge for up to 2 days.)

If you serve the dip chilled, taste before serving — spices calm down in the refrigerator and so you might want to boost them a little.