Refried Bean Spread Recipe

ingredients

2 teaspoons canola or vegetable oil
1 red onion, finely chopped
3 cloves garlic, minced
2 scallions, white only, minced
1/2 red bell pepper, minced
1/2 jalapeno, minced (can be omitted)
2 teaspoons cumin
2 teaspoons oregano
cayenne to taste (can be omitted)
2 teaspoons tomato paste
2 cups pinto or red kidney beans

directions

Heat the oil over medium heat. Saute onion, garlic, scallions, red pepper, jalapeno, and spices, stirring often, until vegetables are soft (about 15 minutes). Stir in tomato paste and beans.

Let cool, then process in a food processor to make a dense puree.

Good as a dip for tortilla chips or spread on a flour tortilla with lettuce, tomato, salsa, and cheese and served as a cold "wrap." Can be refrigerated up to five days or frozen up to six months.

nutrition data

Nutritional data has not been calculated yet.