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APPETIZERS
21
Makes about 2 cups
1. Insert the chopping blade into the work bowl of the
food processor. Put the garlic, onion and jalapeño in
the bowl and process to nely chop.
2. Put 1 tablespoon of the oil in a medium nonstick
skillet set over medium heat. Once oil is hot, add the
chopped vegetables, tomato paste, a pinch of salt,
cumin and cayenne. Sauté until softened, about 4
minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
3. Transfer all ingredients to the food processor, still
tted with the chopping blade. Pulse until desired
consistency is reached, adding water through the
feed tube as you go to achieve a nice creamy texture.
Add salt to taste.
4. Put the remaining 1 tablespoon of oil in the same
skillet and set over medium-high heat. Once hot, add
the puréed bean mixture to the pan and cook, stirring
frequently, until slightly darkened in color, no more
than 4 minutes. Serve warm.
Nutritional information per serving (¼ cup):
Calories 83 (41% from fat)
|
carb. 10g
|
pro. 3g
|
fat 4g
sat. fat 0g
|
chol. 0mg
|
sod. 311mg
|
calc. 28mg
|
ber 3g
2 GARLIC CLOVES, PEELED
½ MEDIUM ONION, PEELED AND
CUT INTO 1-INCH PIECES
½ JALAPEÑO, SEEDED AND CUT
INTO 1-INCH PIECES
2 TABLESPOONS GRAPESEED OR
VEGETABLE OIL, DIVIDED
1 TABLESPOON TOMATO PASTE
½ TEASPOON KOSHER SALT,
DIVIDED
1 TO 2 PINCHES GROUND CUMIN
1 PINCH CAYENNE
1 CAN (15.5 OUNCES) PINTO
BEANS, DRAINED
1 TO 1½ CUPS WATER
It is easy enough to buy canned, but making your own
is just as simple and much more delicious!
REFRIED BEANS