Title: Spicy Bean Dip
Categories: Dip Mexican Bean
Yield: 1 Servings
| 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 |
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