Smoked Bean Dip Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1/2: Onion, chopped
4: Garlic cloves, minced
1 tsp: Cumin,
1/2 tsp: Salt,
2: Chipotle chiles in adobo,
, minced
1 cup: Cooked pinto or black beans,
, or canned refried beans
Directions:
1. Heat oil in skillet and add onion and garlic and saute until
onions are soft, about 5 minutes. Add cumin, salt and chipotles, and
cook about 2 minutes longer.
2. If using whole beans, puree in food processor with little water
until smooth paste. Add, paste, or canned refried beans, to mixture
in skillet and cook 2 minutes, stirring constantly. Use as dip for
chips or filling for burritos or soft tacos. Makes 4 servings.
From "The Pepper Pantry: Chipotle" by David DeWitt and Chuck Evans
Published in Newsday (Long Island Newspaper) Taking The Heat on
Chiles by Wendy Lin p.34-35. Wed, June 4, 1997.
Source from luhu.jp
onions are soft, about 5 minutes. Add cumin, salt and chipotles, and
cook about 2 minutes longer.
2. If using whole beans, puree in food processor with little water
until smooth paste. Add, paste, or canned refried beans, to mixture
in skillet and cook 2 minutes, stirring constantly. Use as dip for
chips or filling for burritos or soft tacos. Makes 4 servings.
From "The Pepper Pantry: Chipotle" by David DeWitt and Chuck Evans
Published in Newsday (Long Island Newspaper) Taking The Heat on
Chiles by Wendy Lin p.34-35. Wed, June 4, 1997.
Source from luhu.jp