Healthy Recipes
Authored By:  Michigan Bean Cuisine Cookbook, Michigan Bean Commission
Use as a dip or add to sauces, soups, and stews for extra zip.
Diet Types: Vegan, Vegetarian, Dairy Free, Wheat Free
  • 5 ounces dry Kidney Beans, soaked
  • 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
  • Dash of Tabasco sauce
  • Serves: 8
    Cooking Time: Any
    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 throug feed tube. Add remaining ingredients and process utnil smooth. Adjust seasonings to taste.

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