If you enjoy your beans HOT with spices, this Red Bean Pesto is the bean pesto recipe you have been waiting for!
5 ounces dry kidney beans, soaked
2 cloves garlic
1 jalapeno pepper, cored and seeded
1/4 cup water
1/2 cup corn oil
1-1/2 teaspoon cider vinegar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
Dash of Tabasco sauce
Drain beans, place in a saucepan, and cover with cold water. Bring to a boil, then lower heat and simmer until beans are tender, about 45 minutes. Drain, and cool completely. (To save time, use 15 ounces of canned beans)
In the bowl of a food processor, chop garlic and jalapeno pepper. Add beans. Process beans while slowly pouring the water and oil throug feed tube. Add remaining ingredients and process utnil smooth. Adjust seasonings to taste.
Recipe source: Michigan Bean Commission
Recipe makes 8 servings.
Serving size: 10 ounces
Calories: 47; Total Fat: 5g; Saturated Fat: 1g; Sodium: 1315mg; Carbohydrates: 113g; Protein: 20g; Fiber: 18g
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