Sauces and Marinades > Mexican Bean Dip
April 9, 2009 by admin
Ingredients
- 200 g. pinto beans
- 150 g. finely chopped tomato
- 4 tbsp. CapTri®
- ½ tsp. chili powder
- ½ tsp. cumin
Purée beans in food processor or mash with fork. Add rest of ingredients and continue to blend.
Variation: Add one garlic clove, 50 g. minced onion and some finely chopped chili pepper to taste. Substitute kidney beans for pinto beans
Serve as a vegetable dip or spread over oat tortillas
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