*  Exported from  MasterCook Mac  *

                                 Bean Dip

Recipe By     : Feast of Santa Fe
Serving Size  : 10   Preparation Time :0:00
Categories    : Dips                        Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Olive oil
     1/2                Onion -- chopped
   2      c             Pinto beans -- canned
     1/2  c             Bean liquid
     1/4  ts            Pepper
   6                    Chipotle pepper -- canned
     1/4  c             Sour cream
                        Salt -- to taste

Heat the oil in a small skillet, then add the onion, cover and allow
the onion to wilt over low heat for 5 minutes. Remove the cover,
raise the heat to medium and cook until the onion begins to brown
well, stirring occasionally to avoid scorching. The taste of the
browned onion is strong and distinctive; if you do not like it,
simple proceed with the recipe after the onion is wilted. Remove the
pan from the heat and allow the onion to cool somewhat. Place the
onion and its oil in a food processor, add all the remaining dip
ingredients and blend until a puree is reached but before its texture
becomes pabulum-smooth. Taste for seasoning, salt as needed and
cautiously add more bean liquid or sour cream until you reach the
consistency you want. Unless your beans were alread warm, it is
likely that the dip is not hot enough. You can heat it through in the
same skillet in which you cooked the onion if you are serving it
immediately, or you can set it aside in a bowl until a later serving
time.

To reheat, cover the bowl with foil and place it over a saucepan of
boiling water, allowing it to steam for 15 minutes or so. The dip
keeps well in the refrigerator, but it should have plastic wrap
pressed directly onto its surface to prevent the formation of a
skin.

Every concientious Mexican cookbook mentions the smoked jalapenos
called chiles chipotles, but I think they get lost in the multitude
of other red and green fresh and dried chilies, for few cooks realize
how available they are. The chipotles enliven this bean dip and
altogether rehabilitate it, for goopy, cold bean dips can be the
worst of Southwestern food. Add as many of the chilies as you want,
as far as their hotness goes, but make sure that the dip is brought
to your guests warm.

Posted by: tpogue@idsonline.com


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