South-Of-The-Border Pinto Bean Dip

Course : Dips
Source:
Serves: 4
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Ingredients:

1 tablespoon chili powder
1 teaspoon ground cumin
12 ounces pinto beans -- drained
1/4 cup tomato paste
2 tablespoons tomato paste
3 tablespoons lime juice -- fresh
1 tablespoon jalapeno -- minced
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1/4 cup green bell pepper -- chopped
1/4 cup red bell pepper -- chopped
 

Preparation / Directions:

1. In small skillet, heat chili powder and cumin over low heat just until fragrant, about 1 minute 2. Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tablespoon water, the jalapeno pepper, garlic, salt and black pepper. Puree until smooth. 3. Add bell peppers; pulse several times until chunky-smooth.


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