| 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
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