Black bean and poblano dip

Serve this with chips or as a condiment for grilled pork chops or chicken. If you like a lot of heat, add minced chipotle chiles in adobo sauce or fresh jalapeños—or both—to taste. For a bit of caramelized char, consider roasting the poblanos before blending the dip. Simply, heat a large skillet over medium-high heat. Add the whole chiles and cook until lightly charred, but still bright green and crisp-tender, about 3 minutes. (Don't disturb too often or chiles will overcook before charring.) Remove them to a bowl and cover with a towel to let them steam for 10 minutes. This will cause their charred skins to loosen so that they can be scraped away. Seed and chop the chiles before adding them to the food processor.