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Smoked Black Bean Dip

Smoked Black Bean Dip
Sunday, 17 May 2009


This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.


At a glance
Chile peppers
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
Side Dish
4 to 6

1 tablespoon vegetable oil
1/2 white onion, chopped
4 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
2 chipotle chiles in adobo, minced (or 2 chipotles reydrated in wine vinegar)
1 cup cooked black beans
Diced yellow bell peppers for garnish

Cilantro leaf for garnish 



Heat the oil in a skillet and add the onion and garlic and saute until the onions are soft, about 5 minutes. Add the cumin, salt, and chipotles and cook for about two minutes.

Puree the beans in a food processor with a little water until you have a smooth paste. Add the paste to the mixture in the skillet and cook for 2 minutes, stirring constantly.

Additional Tips

Here's a smoky twist on refried beans that are used as a dip for chips or a filling for burritos or soft tacos.


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