* Exported from MasterCook *
Michigan Red Bean Pesto
Recipe By :Michigan Bean Cuisine Cookbook, Michigan Bean Commission
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
Servings: 8
Amount Per Serving: Calories 162 (Calories from Fat 124); Total Fat 14g;
Total Carbs 8g; Dietary Fiber 2g; Sodium 240mg; Protein 3g;
Source:
"Good Earth Natural Foods"
S(Formatted by Chupa Babi):
"March 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 183 Calories; 14g Fat (66.7%
calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4708 0 0 0 0 0 0 0 0 0 0
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