Red Bean Pesto - 4 pts

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* Exported from MasterCook *

 

Red Bean Pesto - 4 pts

 

Recipe By : Michigan Bean Cuisine Cookbook, Michigan Bean

Commission

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 ounces dry Kidney Beans -- soaked or 15 oz canned

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

1 Dash 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.

 

Servings: 8

 

Amount Per Serving

Calories 162 (Calories from Fat 124 ); Total Fat 14g (21%); Dietary

Fiber 2g7%

 

 

Description:

" 4 pts "

S(Formatted by Chupa Babi in MC):

" 01.05.06 "

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-

 

Per Serving (excluding unknown items): 182 Calories; 14g Fat (66.7%

calories from fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber;

0mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean

Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 3814 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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