 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
This can substitute for a Mexican bean dip, it is also great broiled in the oven covered with a slice of cheese or tomato, and sprinkled with oregano. I would also consider it on a pita with sprout and veggies. Ingredients:
15 ounces kidney beans, drained cooked or 2 cups kidney beans, cooked |
1 small onion |
3 tablespoons ketchup or 3 tablespoons tomato paste |
1/8 teaspoon cayenne pepper |
herb-seasoned salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Blend the above ingredients in a food processor or blender, adding ketchup for desired consistency.
|
|