Mexicali Bean Spread Recipe
Ingredients
| 1 1/2 cups cooked red kidney beans | ||
| Water | 3 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Lemonjuice | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 3/4 Teaspoon, crumbled | |
| 1/4 teaspoon hot red pepper sauce | ||
| Pinch ground cinnamon | ||
Directions
1 In a food processor or blender, whirl the kidney beans, water, tomato paste, lemon juice, cumin , oregano, red pepper sauce, and cinnamon for 1 minute or until smooth.
Serve as an appetizer, accompanied by tortilla chips or pita bread, or make sandwiches with it, garnishing them with sliced cucumber and lettuce.
Serve as an appetizer, accompanied by tortilla chips or pita bread, or make sandwiches with it, garnishing them with sliced cucumber and lettuce.
Chef
