Smoky Red Bean Dip

   

recipe ingredients
2 cups cooked or canned dark red kidney beans
1 Tbsp. canola oil
1/2 tablespoon red or white wine vinegar
1 Tbsp. minced garlic
1 chipotle pepper in adobo sauce, divided
Sea salt and Freshly ground black pepper to taste

recipe directions
Drain canned beans, reserving 1/3 cup of the bean liquid. Place beans, oil, garlic, and vinegar in a food processor. Pulse mixture, gradually adding reserved bean liquid until desired consistency. Add one fourth of the chipotle pepper and taste mixture. Add additional bits of pepper until desired hotness has been reached.

Makes about 2 cups, or 8 servings of around 1/4 cup each.

Other Suggested Recipes:

• Red Bean Dip
• Cuban Black Bean Dip
• Southwestern Three Bean Salad
• Refried Bean and Avocado Cakes with Avocado and Corn Salsa
• Chicken and Black Bean Bake