Recipe - Smoked Bean Dip

1 tablespoon Vegetable oil
One half Onion ;chopped
4 Garlic cloves ; minced
1 teaspoon Cumin
One half teaspoon Salt
2 Chipotle chiles in adobo;
;minced
1 cup Cooked pinto or black beans
(or canned refried beans)

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.3435. Wed, June 4, 1997.

Posted to MMRecipes Digest V4 #158 by stut@liii.com (Stu) on Jun 7, 1997