| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
Beans, Dips & spre |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried runner beans; (3 cupc cooked) |
| 1 |
|
Recipe Chipotli Aioli |
| 1 |
lg |
Egg |
| 1 |
tb |
Red or white wine vinegar |
| 3 |
|
1-in.canned chipotle chiles with adobo sauce |
| 1 |
lg |
Clove garlic; minced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1 |
c |
Vegetable oil |
INSTRUCTIONS
CHIPOTLE AIOLI
Instructions for beans: Sort through, rinse, soak, and cook beans by your
preferred method. Drain. To serve, spoon aioli into a small bowl. Place
bowl on a platter and arrange the beans on platter so they surround the
aioli, or simply place beans in a separate bowl. Place tooth- picks in bean
bowl. Instructions for Aioli: In blender or food processor, blend egg,
ninegar, chiles, garlic, salt, sugar and 1/4 cup of the oil at medium speed
30 seconds. With machine running gradually add remaining 3/4 cup of oil in
a thin but steady stream. Taste the aioli. If more chile taste is needed,
add some of the adobo sauce from the can of chiles. Runner Beans.As the Mae
West of the bean world, runner beans are big, showy and gorgeous. There is
a variety called "Painted Lady" that sports scarlet and white bicolored
blossoms. The better known 'Scarlet Runner' is an all around beauty with
red-orange flowers and lavender seeds veined with black. Other attractive
beans include a chestnut brown, a glossy black, and a white bean with white
blossoms.
Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 17,
1998
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