Spicy bean dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry pinto beans |
| 2 | tablespoons | Ground cumin |
| 10 | Cl Garlic | |
| 2 | tablespoons | Jalapeno pepper; minced |
| 4 | tablespoons | Cider vinegar |
| 2 | tablespoons | Paprika |
| 2 | tablespoons | Chili powder |
| Tabasco, to taste | ||
| 1 | cup | Fresh cilantro; chopped |
Directions
Calories per serving: 24 Fat grams per serving: ⅕ Approx. Cook Time: Cholesterol per serving: 0mg 1. Bring about 6 cups of water to a boil. Add the beans and boil until tender, about 2 hours. 2. Drain the beans and place them into a food processor. Add the remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: 4 cups. PER TABLESPOON: Calories: 24 Carbohydrates: 4 g Protein: 1 g Cholesterol: 0 mg Fat/% Fat: ⅕ g/7% Source: Great Good Food by Julee Rosso