Ingredients
- 475 gr dry pinto beans
- 140 gr cilantro (fresh)
- 60 ml cider vinegar
- 18 gr jalapeno pepper
- 14 gr paprika
- 12 gr cumin (ground)
- some garlic
Calories per serving: -0ºC at 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%
