| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Hors d’, Oeuvres-, Dips and, Sp |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 12 |
oz |
Canned pinto beans, drained |
| 6 |
tb |
Tomato paste |
| 3 |
tb |
Lime juice |
| 1 |
tb |
Minced jalapeno pepper |
| 1 |
|
Clove garlic, minced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Chopped red bell pepper |
| 1 |
tb |
Water |
INSTRUCTIONS
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@coconet.com>
on Mon, 13 Jan 1997.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”