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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Great with tortilla chips or on crackers. Ingredients:
1 poblano pepper |
2 (15 ounce) cans kidney beans, drained and rinsed |
3 tablespoons butter |
1 small yellow onion, diced |
3 garlic cloves, minced |
1 (8 ounce) can tomato sauce |
salt and pepper, to taste |
tabasco sauce, to taste |
Directions:
1. Place poblano in a hot broiler till skin is blistered and charred, then place in a bowl and cover.
2. Put kidney beans in a blender or food processor and pulse till mashed.
3. Heat a large skillet over medium heat. Add the butter and melt it, then add the onion and garlic, sauteing until soft (about 6 or 7 minutes).
4. Stir in the bean mash and tomato sauce, along with salt, pepper, and hot sauce, according to your taste.
5. Peel, seed, and chop the poblano, and add it to the skillet. Simmer for 10 minutes, then serve hot.
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