APPETIZERS
21
Makes about 2 cups
1. Insert the chopping blade into the work bowl of the
food processor
. Put the garlic, onion and jalapeño in
the bowl and process to fi
nely chop.
2. Put 1 tablespoon of the oil in a medium nonstick
skillet set over medium heat. Once oil is hot, add the
chopped vegetables, tomato paste, a pinch of salt,
cumin and cayenne. Sauté until softened, about 4
minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
3. Transfer all ingr
edients to the food processor
, still
fi tted with the chopping blade. Pulse until desir
ed
consistency is reached, adding water thr
ough the
feed tube as you go to achieve a nice creamy textur
e.
Add salt to taste.
4. Put the remaining 1 tablespoon of oil in the same
skillet and set over medium-high heat. Once hot, add
the puréed bean mixtur
e to the pan and cook, stirring
frequently
, until slightly darkened in color, no mor
e
than 4 minutes. Serve warm.
Nutritional information per serving (¼ cup):
Calories 83 (41% from fat)
|
carb. 10g
|
pro. 3g
|
fat 4g
sat. fat 0g
|
chol. 0mg
|
sod. 311mg
|
calc. 28mg
|
fi ber 3g
2
GARLIC
CLOVES
,
PEELED
½
MEDIUM
ONION
,
PEELED
AND
CUT
INTO
1-
INCH
PIECES
½
JALAPEÑO
,
SEEDED
AND
CUT
INTO
1-
INCH
PIECES
2
TABLESPOONS
GRAPESEED
OR
VEGETABLE
OIL
,
DIVIDED
1
TABLESPOON
TOMATO
PASTE
½
TEASPOON
KOSHER
SALT
,
DIVIDED
1
TO
2
PINCHES
GROUND
CUMIN
1
PINCH
CAYENNE
1
CAN
(15.5
OUNCES
)
PINTO
BEANS
,
DRAINED
1
TO
1½
CUPS
WA
TER
It is easy enough to buy canned, but making your own
is just as simple and much more delicious!
REFRIED BEANS
Содержание 7-Cup Elite Collection Food Processor MFP-107 Series
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