White Bean and Chipotle Chèvre spread

December 7, 2009

White Bean and Chipotle Chèvre spread

Ms. Dallas Scott, Tucson CSA

Sauté over medium heat in olive oil or butter:

3 cloves garlic, minced
1/4 white onion, diced
4 roasted chili’s, skinned (the black parts and skin should slip right off), seeded and diced

In a blender or food processor puree the above together with:
1 lb dry great northern beans, soaked overnight then boiled about 30 minutes or until tender
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 teaspoon sea salt, to tase

Mash in with a fork :

one 6 oz log of Chipotle coated chèvre, or add plain chèvre and add chili powder. Serve with corn based chips or whatever else your heart desires.

Makes about 1 quart

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