Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Chili powder |
1 teaspoon | Ground cumin |
12 ounces | Canned pinto beans, drained |
6 tablespoons | Tomato paste |
3 tablespoons | Lime juice |
1 tablespoon | Minced jalapeno pepper |
1 \N | Clove garlic, minced |
¼ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
¼ cup | Chopped green bell pepper |
¼ cup | Chopped red bell pepper |
1 tablespoon | Water |
In small skillet, heat chili powder and cumin over very low heat just til fragrant, about 1 minute.
Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tbsp water, jalepeno pepper, garlic, salt and black pepper.
Process til smooth. Add bell peppers and pulse several times til chunky-smooth.
Recipe by: Weight Watcher's Cut the Fat Cookbook p. 5 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro <lss@...> on Mon, 13 Jan 1997.