Number of servings :
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
1 tbsp (15 ml) vegetable oil
1 small onion, finely chopped
1 to 2 cloves garlic, minced
1/2 to 1 chipotle pepper preserved in adobo sauce, chopped
1 can (14 to 19oz/398 to 540ml) black beans, rinsed and drained or about 1/2 cup (125 ml) dried beans, soaked and cooked
Kosher or sea salt
Freshly ground black pepper
1/4 to 1/2 cup (50 to 125 ml) hot water
1 tbsp (15 ml) chopped fresh coriander
1. In a large skillet, heat oil over medium heat.
2. Add onion and sauté until softened and lightly browned, 8 to 10 minutes. Add garlic and chipotle and sauté for a minute. Add beans and 1/4 cup (50 ml) water and toss all together over the heat for a few more minutes.
3. In a food processor, purée bean mixture until almost smooth. Add a little water as needed to make a good spreading and dipping consistency -not too runny and not too stiff. Season to taste with salt, pepper and coriander.
4. Transfer to a serving bowl and serve hot or warm or cover and keep in the refrigerator.
Chipotle Black Bean Melt: Add I cup (250 ml) shredded Monterey Jack, or medium Cheddar cheese to bean purée. Transfer mixture to a small ovenproof bowl and cover with foil. Before serving, bake in a preheated 350°F (180°C) oven until beans are bubbling, 5 to 20 minutes. Brown top lightly under the broiler. Serve hot.
Makes 2 cups (500 ml)
Photo Credit: Ken Rodmell