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.
Posted to MM-Recipes Digest V4 #158 by stut@liii.com (Stu) on Jun 7, 1997
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