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
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.