Spicy Bean Dip Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Dry pinto beans,
2 tbsp: Ground cumin,
10 centiliter: Garlic,
2 tbsp: Jalapeno pepper, minced
4 tbsp: Cider vinegar,
2 tbsp: Paprika,
2 tbsp: Chili powder,
Tabasco, to taste
1 cup: Fresh cilantro, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp