Smoked Bean Dip Recipe

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Smoked Bean Dip 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
1 ; minced
1 cup cooked pinto or black beans
1 (or canned refried beans)

A Recipe for
Smoked Bean Dip

Vengeance is a dish that can be eaten colld.
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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Smoked Bean Dip Recipe
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This is a recipe for Smoked Bean Dip from the recipe cookbook of Recipes-to-go (Bean)

Chemicals, n: Noxious substances from which modern foods are made.
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Smoked Bean Dip recipe - a tasty recipe for you to add to your collection!
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Smoked Bean Dip

If you want to make an apple pie from scratch, you must first create the universe.
Carl Sagan

Smoked Bean Dip 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.

Serves: 4

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Smoked Bean Dip Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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