*  Exported from  MasterCook Mac  *
                                  Bean Dip
 Recipe By     : Feast of Santa Fe/tpogue@idsonline.com
 Serving Size  : 10   Preparation Time :0:00
 Categories    : dips/appitizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   olive oil
      1/2                onion -- chopped
    2      cups          pinto beans -- canned
      1/2  cup           of bean liquid
      1/4  teaspoon      pepper
    6      whole         chipotle pepper -- canned
      1/4  cup           sour cream
                         salt  -- to taste
 Heat the oil in a small skillet, then add the onion, cover and allow the onion
 to wilt over low heat for 5 minutes. Remove the cover, raise the heat to
 medium and cook until the onion begins to brown well, stirring occasionally to
 avoid sscorching. (The taste of the browned onion is strong and distinctive;
 if you do not like it, simple proceed with the recipe after the onion is
 wilted.) Remove the pan from the heat and allow the onion to cool somewhat.
 Place the onion and its oil in a food processor, add all the remaining dip
 ingredients and blend until a puree is reached but before its texture becomes
 pabulum-smooth. Taste for seasoning, salt as needed and cautiously add more
 bean liquid or sour cream until you reach the consistency you want.  Unless
 your beans were alread warm, it is likely that the dip is not hot enough. You
 can heat it through in the same skillet in which you cooked the onion if you
 are serving it immediately, or you can set it aside in a bowl until a later
 serving time. To reheat, cover the bowl with foil and place it over a saucepan
 of boiling water, allowing it to steam for 15 minutes or so. The dip keeps
 well in the refrigerator, but it should have plastic wrap pressed directly
 onto its surface to prevent the formation of a skin.
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 Per serving (excluding unknown items): 190 Calories; 6g Fat (26% calories from
 fat); 9g Protein; 27g Carbohydrate; 3mg Cholesterol; 9mg Sodium
 NOTES : Every concientious Mexican cookbook mentions the smoked jalapenos
 called chiles chipotles, but I think they get lost in the multitude of other
 red and fgreen fesh and dried chilies, for few cooks realize how available
 they are. The chipotles enliven this bean dip and altogether rehabilitate it,
 for goopy, cold bean dips can be the worst of Southwestern food. Add as many
 of the chilies as you want, as far as their hotness goes, but make sure that
 the dip is brought to your guests warm.