Warm Black Bean & Chipotle Dip

[The Edifying Conscience]

This is really, really, really good. I made 1/2 the recipe. I used only 1 cup of Mexican blend pre-grated cheese instead of 1 1/2 cup of Monterrey Jack and cheddar and it was still great. The cider vinegar seems odd, but that along with the chipotles make the dip. The best part about this recipe is that it can be made a couple of days in advance!


Warm Black Bean & Chipotle Dip
Tony Rosenfeld

This is a great party dip that can be fully assembled up to two days
ahead. Keep covered and refrigerated until ready to bake. Serves ten
to twelve.

2 Tbs. extra-virgin olive oil; more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 tsp. kosher salt; more as needed
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 tablespoon chili powder
2 15-1/2 oz. cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce
3 tablespoon cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated sharp cheddar cheese
1-1/2 cups (6 oz.) grated Monterey Jack cheese
3/4 cup chopped fresh cilantro
Freshly ground black peppe
Tortilla chips for serving
how to make

Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and
line a baking sheet with foil. Set the tomatoes in a colander over the
sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until
shimmering hot. Reduce the heat to medium, add the onion, sprinkle
with 1 tsp. salt, and cook, stirring, until softened and translucent,
4 to 6 minutes. Add the garlic and chili powder and cook, stirring,
for 1 minute. Add half of the black beans, the chipotles and adobo
sauce, and 3/4 cup water and bring to a boil. Cook until the liquid
reduces by about half, 2 to 3 minutes.

Heat until shimmering hot. Reduce the heat to medium, add the onion,
sprinkle with 1 tsp. salt, and cook, stirring, until softened and
translucent, 4 to 6 minutes. Add the garlic and chili powder and cook,
stirring, for 1 minute. Add half of the black beans, the chipotles and
adobo sauce, and 3/4 cup water and bring to a boil. Cook until the
liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and
process until smooth. Let cool for a couple of minutes and then
transfer to a large bowl. Add the rest of the beans, the tomatoes,
corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix
well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese.
Bake on the foil-lined baking sheet (to catch drips) until the cheese
melts and browns around the edges, about 15 minutes (longer if
refrigerated). Sprinkle with the remaining cilantro and serve with the
tortilla chips for dipping.

Fine Cooking #82