Directions

1. In a small saucepan of boiling water, cook the garlic for 2 minutes to blanch. Drain and transfer the garlic to a large bowl. Add the beans and mash with a potato masher.
2. Stir in the vinegar, lemon juice and cumin until the ingredients are well combined.
3. Fold in the coriander, green onions and jalapeño chili peppers and serve. (This recipe can be made ahead and refrigerated. Bring the dip to room temperature before serving.)

Variations: This recipe is ideal for doubling or tripling. You’ll need a really big mixing bowl, but if you don’t have one, you can stir it up in batches. If you have time, cook dried black beans from scratch (use 11⁄4 cups dried beans for a single batch of the dip). Soak the beans overnight in water to cover, drain off the soaking water, then cover with fresh water and cook for 45 minutes to 1 hour, or until they are tender. Prepare the dip.