INGREDIENTS

INSTRUCTIONS

In a large saucepan let the beans soak in cold water to cover for 1
hour, drain them, and in the pan combine them with 2 quarts of the
water. Bring the water to a boil and cook the beans at a slow boil
for 1 hour, or until they are tender.
While the beans are cooking, in a large heavy skillet cook the bell
pepper and the onion in the oil over moderate heat, stirring, until
the vegetables are softened. Drain the beans, reserving 1/2 cup of
them, add the remaining beans to the bell pepper mixture with the
remaining 1/4 cup water, and simmer the mixture, covered tightly, for
15 minutes, or until the beans are very tender. In a food processor
blend the mixture with the vinegar and salt to taste, pulsing the
motor until the mixture is combined well but not pureed smooth.
Transfer the dip to a bowl and stir in the reserved 1/2 cup beans.
The dip may be made 2 days in advance and kept covered and chilled.
Garnish the dip with the reserved bell pepper and onion and serve it
with the tortilla chips.
Makes about 3 cups.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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