| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg01 | 4 | servings | |
INGREDIENTS
| 2 | ts | Chili powder |
| 1 | ts | Cumin |
| 2 | 16 oz cans pinto beans*; rinsed & drained | |
| 1/2 | c | Chopped red onion |
| 1 | Pickled jalapeno pepper; (to 2), chopped | |
| 4 | tb | Warm water; (to 6 tbsp) |
| Salt & freshly ground pepper to taste |
INSTRUCTIONS
Toast the chili powder and cumin in a small skillet over medium heat, stirring, until fragrant, about 1 to 2 minutes. In a blender or the work bowl of a food processor, combine the beans, onion, jalapeno, and toasted spices. Pulse to make a coarse puree. With the motor running, add warm water to thin to a spreadable consistency. Season with salt and pepper, if desired. (You can also mash the beans with the seasonings in a bowl, using a potato masher.) Use immediately at room temperature or warm the beans in a saucepan over low heat, stirring, until heated through, about 5 minutes. May be used as a sandwich spread. NOTES : *or 3 1/2 cups cooked pinto beans Recipe by: adapted from The AMA's Family Health Cookbook Converted by MM_Buster v2.0l.
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