Title: Smoked Bean Dip
Categories: Vegetable Spicy Dip
Yield: 4 Servings

1	tb	Vegetable oil
1/2		Onion ;chopped
4		Garlic cloves ; minced
1	ts	Cumin
1/2	ts	Salt
2		Chipotle chiles in adobo;
		;minced
1	c	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.34-35. Wed, June 4, 1997. By "Jyoti X Ananthanarayanan;951;temp6;" on

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