| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Dips, Mexican, Beans | 1 | Servings |
INGREDIENTS
| 2 | c | Dry pinto beans |
| 2 | tb | Ground cumin |
| 10 | Cl Garlic | |
| 2 | tb | Jalapeno pepper; minced |
| 4 | tb | Cider vinegar |
| 2 | tb | Paprika |
| 2 | tb | Chili powder |
| Tabasco, to taste | ||
| 1 | c | Fresh cilantro; chopped |
INSTRUCTIONS
Calories per serving: 24 Fat grams per serving: .2 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: .2 g/7% Source: Great Good Food by Julee Rosso From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Questioning God? He made the brain cells you think with”