Directions:
- Sort through dried beans and remove any pebbles, off-colored beans or debris. Rinse thoroughly and drain.
- Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
- Cover and cook on low 6-8 hours or until tender.
- Drain beans, but reserve 1 cup of cooking liquid and set aside.
- Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand).
- Pulse a few times and then add oil. Process to incorporate.
- Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. Process until smooth and combined.
- Add reserved beans and pulse a couple times; just enough to break them up. Serve as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.72 Kcal (418 kJ) | ||
| Calories from fat | 18.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 3% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 1% | |
| Sodium | 265.64mg | 11% | |
| Potassium | 255.91mg | 5% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.37 Kcal (198 kJ) | ||
| Calories from fat | 8.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 3% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 1% | |
| Sodium | 126.19mg | 11% | |
| Potassium | 121.57mg | 5% | |
| Total Carbs | 7.17g | 5% | |
| Sugars | 1g | 8% | |
| Dietary Fiber | 1.87g | 16% | |
| Protein | 2.82g | 12% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 0.4mg | 4% | |
| Calcium | 24.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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