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Ingredients: 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 teaspoons 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 Directions: 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 makes eight servings. Serving Size: 10 ounces Nutrients per serving: Calories: 162 Total fat: 14g Saturated fat: 2g Sodium: 240mg Carbohydrate: 8g Protein: 3g (29% of calories) Dietary fiber: 2g |