Italian Red Bean Puree

• 1/4 cup olive oil
• 1/4 cup finely diced onion
• 1 garlic clove, smashed
• 1 chile de arbol, broken in half
• 1 sprig fresh thyme
• 1/2 cup red wine
• 1 cup cooked red beans, such as kidney or cranberry/borlotti
• kosher salt, to taste
• 1 tablespoon balsamic vinegar, or to taste
• smoky paprika, to taste

1. In a small saucepan over medium heat, saute the onion, garlic, thyme and chile in the olive oil until the onion becomes translucent.
2. Add the beans and red wine. Simmer over low heat until most of the liquid evaporates.
3. Remove the thyme sprig and chile pieces. Transfer the bean mixture to a food processor and puree. Season with salt, balsamic vinegar and paprika.
4. Serve warm with bread that's fresh or been brushed with olive oil, toasted in the oven, and rubbed with fresh garlic.

olive oil, onion, garlic, arbol, thyme, red wine, red beans, kosher salt, balsamic vinegar, smoky paprika

Taken from food52.com/recipes/27783-italian-red-bean-puree (may not work)