Black bean chipotle dip - easy
Based on the article I read a few days ago about resistant starch, this may be good for a lot of reasons. I guess the dilemma is what to dip in it. I confess I dip Kettle multi-grain tortilla chips -- but a lot of dip on each chip, so I just eat a few.
2 cans black beans, rinsed and drained (of course you could cook your own black beans)
1 1/2 medium onions, chopped (or one large)
1 or 2 cloves garlic, minced
4 canned chipotle peppers -- pretty spicy, but you could use more if you're a fire-eater, or fewer if you don't like it too hot
2 T canola oil
salt to taste
1/3 cup water
Heat the canola oil in a lage skillet or frying pan over medium-low heat. Add the onions and saute about 8 minutes until soft and translucent. Try not to brown them. Add the garlic and saute a minute or two more. Add the black beans, the chipotle peppers (no need to chop -- you're gonna puree it), salt, and water. Simmer until most of the water has evaporated, but don't let it get too dry. Take it off the heat and cool it a bit. Process in food processor with metal blade until smooth. You can add more water if you want it a little thinner - it will thicken as it cools down. Eat it warm or chilled. The resistant starch article suggests it would be better for you chilled. Any thoughts on that?
Could just be me, but this tastes really good!
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