| 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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