This is a very simple bean dip that gets lots of compliments at parties. It's spicy and has some tang from the lime juice. I like to spread it on a flour tortilla with some sour cream and roasted red peppers and roll it up. Unfortunately, I only got two of those out of this batch before Jon had eaten the rest on nachos.
Spicy black bean dip (from Vegetarian Classics by Jeanne Lemlin):
1 15-oz can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
1 chipotle pepper in adobo sauce (you can add another if you want it hotter)
1 tbsp olive oil (not extra-virgin)
1 clove garlic, peeled and coarsely chopped
Juice of one lime
Salt to taste
Puree all ingredients in a food processor. Add a little salt to taste if desired. If you used canned beans, it will probably not be desired.
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