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Bean Dip
* Exported from MasterCook Mac *
Bean Dip
Recipe By : Feast of Santa Fe/tpogue@idsonline.com
Serving Size : 10 Preparation Time :0:00
Categories : dips/appitizers
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
1/2 onion -- chopped
2 cups pinto beans -- canned
1/2 cup of bean liquid
1/4 teaspoon pepper
6 whole chipotle pepper -- canned
1/4 cup 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 sscorching. (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.
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Per serving (excluding unknown items): 190 Calories; 6g Fat (26% calories from
fat); 9g Protein; 27g Carbohydrate; 3mg Cholesterol; 9mg Sodium
NOTES : Every concientious Mexican cookbook mentions the smoked jalapenos
called chiles chipotles, but I think they get lost in the multitude of other
red and fgreen fesh 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.
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