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Listed in: Dips
1 can (15 ounces, or 425 g) low-sugar, vegetarian baked beans
1 tablespoon (15 ml) olive oil
1/2 small sweet onion, finely chopped
2 cloves garlic, crushed and chopped
3/4 teaspoon chili powder
1/4 teaspoon cumin powder
1/8 teaspoon chipotle chile pepper (or cayenne)
2 teaspoons (10.5 g) tomato paste
1 teaspoon raw apple cider vinegar
1/4 teaspoon salt
4 drops liquid smoke, or to taste
Let the beans drain in a colander or sieve while preparing the onion, but do not rinse.
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until just starting to brown, 3 to 4 minutes. Add the garlic, chili powder, cumin, and chipotle pepper, and cook for 1 minute, stirring the whole time. Remove the beans from the strainer and place in a food processor. Add the onion and garlic mixture, tomato paste, vinegar, salt, and liquid smoke and process until smooth, scraping down the sides as necessary. You can serve immediately, but flavors will combine and deepen over time. Store in the refrigerator and serve cold, at room temperature, or warmed.
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