Instructions: Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles, roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and oil into the bowl with the beans and add salt and pepper.

Mash the bean mixture with two forks or a potato masher, or pulse in a food processor, until coarsely pureed. Serve at room temperature.

This recipe yields about 3 cups of bean dip.

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