Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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.

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