Unfried beans

Yield: 4 servings

Measure Ingredient
2 teaspoons Chili powder
1 teaspoon Cumin
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.

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