Guest guest Posted May 15, 2002 Report Share Posted May 15, 2002 * Exported from MasterCook * Kidney Bean Spread Recipe By : The McDougall Program, John and Mary McDougall, page 190 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Beans And Legumes Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked and drained kidney beans OR 15 ounces canned low-sodium -- or 16 ounces water-packed kidney beans -- drained and rinsed 1 clove garlic 1/2 teaspoon cumin seeds 1/2 teaspoon Tabasco sauce 1/2 tablespoon cider vinegar 2 tablespoons water 2 tablespoons fresh cilantro or parsley MAKES 1 1/2 CUPS. PREPARATION TIME: 10 MINUTES. COOKING TIME: NONE (COOKED BEANS NEEDED) Store leftover spread in the refrigerator to use another day as a sandwich spread or as a snack on crackers. Place all the ingredients in a food processor or blender and process until smooth. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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