Bean Dip
Servings: 12
Utensils
9” Sauté Pan
Nutritional Facts
- Calories 47.4
- Proteins 2.5 g
- Fat 0.6 g
- % Fat 11.2%
- Carbohidrates 8.8 g
- Fiber 2.8 g
- Cholesterol 0 mg
- Sodium 6 mg
Ingredients
- 1 teaspoon olive oil
- 1/2 cup finely chooped onion
- 2 cloves garlic, finely minced
- 1 1/2 cups cooked pinto beans, mashed (Vegetarian 02)
- 1/2 cup reserved bean cooking liquid, or water
- 1 medium ripe tomato, peeled, quartered
- 1 small fresh jalapeño pepper, stem removed
- 1 teaspoon ground cumin
- 2 teaspoons freshly squeezed lemon, or lime juice (about 1/2 lemon)
- 2 green onions, thinly sliced
Preparation
In skillet over medium heat, preheat oil for 2 minutes. Add onion and garlic; cook and stir 3 minutes, until onion is glossy. Add beans and cooking liquid; blend thoroughly. Cover, reduce heat to low with Temp Tone control closed; simmer 5 minutes.
Meanwhile, in food procesor or blender, combine tomato, jalapeño pepper, cumin, and lemon juice. Process until finely chopped, not quite puréed. Stir into bean mixture; increase heat to medium. Cover with control Temp Tone open; cook until tone sounds. Reduce heat to low, close control and simmer 5 minutes. Remove from heat; cool to room temperature.
Transfer to shallow serving bowl; sprinkle onions on top. Place bowl in center of large serving plate.
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