Directions

1. Soak the guajillo chiles in warm, prepared Knorr^® Professional Ultimate Vegetable Base to soften, about 15 – 30 minutes.
2. Drain chiles and reserving soaking liquid.
3. Puree chiles with just enough of the broth to get a smooth puree. Reserve.
4. Roast and peel the poblano and serrano chiles. Remove stems and seeds, and chop.
5. Pulse the beans and the chili puree in a food processor until slightly pureed, but still somewhat chunky. Add the chopped peppers, cumin and salt. Mix well. The puree should be very spreadable. If too thick, thin with the remaining chile broth to the desired consistency. Reserve.