A friend brought over a bottle of Proshyan pomegranate "semi-sweet red wine" from Armenia. This was surprisingly good, aroma very much like Chambord, light brown color, tasted a bit like an off-dry Madiera. Anyone seen it around?
Cooked dried black beans provide the wow factor in this simple dip; you could serve the blended beans alone and guests would swoon over the rich, full-bodied flavor. Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup.