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From: Nancy,.SanFran
Chipotle Black Bean Dip with Queso Fresco
Recipe By : The San Francisco Chronicle Wednesday, November 29, 2000
Makes 3 1/2 cups.
1 tablespoon vegetable oil
1/2 onion -- chopped
1 1/2 teaspoons ground cumin
3 cups canned refried black beans -- about 1-1/2 cans (15 ounces each)
1 canned chipotle in adobo sauce -- removed from sauce, seeded and minced
2 tablespoons fresh lime juice
1/4 cup water -- (1/4 to 1/2)
1 teaspoon adobo sauce -- (1 to 2) or to taste
Salt and freshly ground pepper -- to taste
1/2 cup crumbled queso fresco or shredded Monterey
jack cheese
1/4 cup chopped cilantro
Thick-cut tortilla chips
Up to 3 days ahead: Heat the oil in a heavy saucepan over medium heat. Add the onion and cumin and saute until tender, about 8-10 minutes. Add the beans, chipotle, lime juice and enough water to thin to a dipping consistency. Add the adobo sauce to taste. Reduce heat to low and stir until flavors blend, about 3-5 minutes. Season to taste with salt and pepper. Cool. Cover tightly and refrigerate.
To serve: Heat a shallow earthenware serving dish in a warm oven or by filling with boiling water then draining.
Reheat the dip in a microwave or on the stove over low heat, thinning with a bit of water if necessary. Place half of the dip in the serving dish and top with half of the cheese and cilantro. Refill it when it runs out. Serve with thick tortilla chips.
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