Ingredients
- 2 c dry pinto beans
- 1 c cilantro (fresh)
- 4 tb cider vinegar
- 2 tb jalapeno pepper
- 2 tb paprika
- 2 tb cumin (ground)
- some garlic
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%
