Garden Mash for 2

[Guest guest]

Garden Mash for 2

 

Makes 1 1/2 cups and serves 2 as a side

or sandwich spread.

 

1 teaspoon olive oil or other oil

3 cloves garlic, thinly

sliced

1 can (16 ounces)  Red Kidney Beans, rinsed and

drained

1 cup  broth or water

1/4 cup roasted red peppers, finely

diced

3 tablespoons chopped cilantro, divided below

2 tablespoons reduced

fat sour cream

1 tablespoon lime juice

1 1/2 teaspoon pureed chipotle

pepper in adobo

1 teaspoon salt

3 tablespoons grated  or Monterey

Jack cheese or soy cheese, divided below

 

1. Heat the olive oil in a non-stick skillet.

Add the garlic and sauté until golden about 2 minutes.

Drain on a paper

towel.

2. Heat the Kidney Beans and the broth (or

water) in a small saucepan.

Bring to a boil; turn off heat and let sit for 5

minutes.

3. Put the garlic, roasted red peppers, 2 tablespoons of the

cilantro, sour cream, lime juice, chipotle

and salt in a blender or

processor.

Drain off the liquid from the beans, reserving the liquid. Add the

beans to the blender and pulse

quickly to blend to the desired

smoothness.

The mash should be somewhat chunky. Add one tablespoon (or more

as needed) of the reserved

liquid to achieve the desired consistency.

4.

Return the mash to the sauté pan. Add 2 tablespoons of the cheese and stir to

heat through.

5. Serve warm with the remaining tablespoon of cheese and

cilantro sprinkled on top.

Mash can also be served cold or room

temperature.