Spicy Bean Dip

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2 cups dry pinto beans (or 2 - 19 oz. cans kidney beans)

2 tbsp. ground cumin

10 cloves garlic

2 tbsp. minced jalapeno pepper

4 tbsp. cider vinegar

2 tbsp. chili powder

2 tbsp. paprika

Tabasco to taste

1 cup chopped fresh cilantro

 

 

Makes: 4 cups

Serve with:  Warm bread, vegetables, crackers, corn chips tortillas, bread sticks

 
If  you are using dry beans, bring about 6 cups of water to a boil.  Add the beans and boil until tender, about 2 hours

Drain the cooled or canned beans and place them in a food processor. Add the remaining ingredients and process until smooth. 

Refrigerate until ready to serve.