Yield: 4 servings
|2 teaspoons||Chili powder|
|2 \N||16 oz cans pinto beans*; rinsed & drained|
|½ cup||Chopped red onion|
|1 \N||Pickled jalapeno pepper; (to 2), chopped|
|4 tablespoons||Warm water; (to 6 tbsp)|
|\N \N||Salt & freshly ground pepper to taste|
Toast the chili powder and cumin in a small skillet over medium heat, stirring, until fragrant, about 1 to 2 minutes.
In a blender or the work bowl of a food processor, combine the beans, onion, jalapeno, and toasted spices. Pulse to make a coarse puree. With the motor running, add warm water to thin to a spreadable consistency. Season with salt and pepper, if desired. (You can also mash the beans with the seasonings in a bowl, using a potato masher.) Use immediately at room temperature or warm the beans in a saucepan over low heat, stirring, until heated through, about 5 minutes.
May be used as a sandwich spread.
NOTES : *or 3½ cups cooked pinto beans Recipe by: adapted from The AMA's Family Health Cookbook Converted by MM_Buster v2.0l.