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Ingredients Jump to Instructions ↓

  1. 2 c Dry pinto beans

  2. 2 tb Ground cumin

  3. 10 Cl Garlic

  4. 2 tb Jalapeno pepper; minced

  5. 4 tb Cider vinegar

  6. 2 tb Paprika

  7. 2 tb Chili powder

  8. Tabasco, to taste 1 c Fresh cilantro; chopped

  9. 24 Fat grams per serving:

  10. 1/5 Approx. Cook Time: Cholesterol per serving:

  11. 0mg

  12. 1. Bring about 6 cups of water to a boil. Add the beans and boil until tender, about 2 hours.

  13. 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:

  14. 4 cups. PER TABLESPOON: Calories:

  15. 24 Carbohydrates:

  16. 4 g Protein:

  17. 1 g Cholesterol:

  18. 0 mg Fat/% Fat:

  19. 1/5 g/7% Source: Great Good Food by Julee Rosso

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