Bean Dip

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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