This smoked black bean dip recipe is part of a multi-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.
A chipotle pod. Photo by Harald Zoschke
Ingredients
- 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
Instructions
- 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.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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