| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Appetizers, Dips, Vegan | 8 | Servings |
INGREDIENTS
| 2 | cn | EDEN Organic Pinto Beans* (15 oz. each can) drained |
| 2 | tb | EDEN Organic Shoyu to taste |
| 1 | tb | Lemon or lime juice |
| 1 | tb | EDEN Ume Plum Vinegar |
| 14 1/2 | oz | EDEN DiCed Tomatoes with Green Chilies, (drain tomatoes and reserve juice) |
| 1 | ts | Garlic powder |
| 1 | ts | Cumin |
| 1 1/2 | ts | Cayenne |
| 1 | tb | Fresh cilantro, chopped (optional) |
| 3 | Green onions; chopped | |
| 1/2 | Green or red pepper; chopped |
INSTRUCTIONS
*One 28 oz. jar of EDEN Organic Pinto Beans may be used in place of canned beans. In a blender or food processor combine beans, shoyu, lemon juice, ume vinegar, garlic, cumin, and cayenne. Blend well, adding reserved tomato juice a small amount at a time until desired consistency is reached. Fold in tomatoes, cilantro, green onion and pepper by hand. Serve. Prep Time: 10 minutes Yield: 7-8 servings Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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