SPICY BEAN DIP 2 c Dry pinto beans 2 tb Ground cumin 10 Cl Garlic 2 tb Jalapeno pepper; minced 4 tb Cider vinegar 2 tb Paprika 2 tb Chili powder Tabasco, to taste 1 c Fresh cilantro; chopped Calories per serving: 24 Fat grams per serving: .2 Approx. Cook Time: Cholesterol per serving: 0mg 1. Bring about 6 cups of water to a boil. Add the beans and boil until tender, about 2 hours. 2. Drain the beans and place them into a food processor. Add the remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: 4 cups |