| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Spicy, Dips |
4 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V4 #158 by stut@liii.com (Stu) on Jun 7, 1997
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”