TexMex Red Bean Pesto - 11g Carbs, 5g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals)
Lower Carbs - Veggie
Amount Measure Ingredient -- Preparation Method
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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
1/2teaspoon paprika
1/2 teaspoon ground black pepper
1/4teaspoon chili powder
1/4 teaspoon salt
1 Dash Tabasco sauce
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 through feed tube. Add remaining ingredients and process until smooth. Adjust
seasonings to taste.
Recipe makes eight servings. Serving Size: 10 ounces
Nutrients per serving: Calories: 162; Total fat: 14g; Saturated fat: 2g; Sodium: 240mg; Carbohydrate: 8g; Protein: 3g (29% of calories); Dietary fiber: 2g
Cuisine: "TexMex"
Source: "Michigan Bean Cuisine Cookbook, Michigan Bean Commission"
S(Formatted by Chupa Babi): "May 2010"
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Per Serving (excluding unknown items): 182 Calories; 14g Fat (66.7%
calories from fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 72mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
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