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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Make ahead to use in the Wild-Mushroom Nachos, and the Chicken-and-Rajas Enchiladas, or just for dipping. The beans can be stored in an airtight container in the refrigerator for up to two weeks. Ingredients:
2 teaspoons vegetable oil |
1/2 cup finely chopped carrot |
1 cup chopped green onions |
3 large garlic cloves, minced |
1 1/2 teaspoons ground cumin |
2 (15-ounce) cans cannellini beans or other white beans, undrained |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 5 minutes. Add onions and garlic; sauté 2 minutes or until tender. Stir in cumin and beans; partially mash mixture with a potato masher. Cook 10 minutes or until thick, stirring frequently. Stir in cilantro.
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