Spicy Bean Dip
Yield
4 cupsPrep
15 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pinto beans, dried
|
|
| 2 | tablespoons |
cumin
ground |
|
| 10 | Cl |
garlic
|
*
|
| 2 | tablespoons |
jalapeño pepper
minced |
|
| 4 | tablespoons |
apple cider vinegar
|
|
| 2 | tablespoons |
paprika
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | cup |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pinto beans, dried
|
|
| 3E+1 | ml |
cumin
ground |
|
| 1E+1 | Cl |
garlic
|
*
|
| 3E+1 | ml |
jalapeño pepper
minced |
|
| 6E+1 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
chili powder
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 237 | ml |
cilantro
fresh, chopped |
|
Directions
Bring about 6 cups of water to a boil.
Add the beans and boil until tender, about 2 hours.
- Drain the beans and place them into a food processor. Add the remaining ingredients and process until smooth.
Refrigerate until ready to serve.
