Guest guest Posted February 15, 2007 Report Share Posted February 15, 2007 @@@@@ Michigan Red Bean Pesto 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 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 through feed tube. Add remaining ingredients and process utnil smooth. Adjust seasonings to taste. Recipe makes eight servings. Serving Size: 10 ounces Per serving: Calories:162; Total fat:14g(Saturated fat:2g);Dietary fiber: 2g Sodium: 240mg; Carbohydrate: 8g; Protein: 3g (29% of calories) Source: Michigan Bean Council Cookbook Formatted by Chupa Babi in MC: 02.14.07 ChupaNote: Used olive oil and seasoned rice vingegar. Replaced hot sauce and black pepper with red pepper flakes. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2007 Report Share Posted February 15, 2007 This sounds good, how do you serve it? > > Quote Link to comment Share on other sites More sharing options...
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