Red Bean Pesto

Name: Red Bean Pesto
Yield: 1½ cups
Ingredients: 5 ounces dried red kidney beans; 1 jalapeño pepper, cored and seeded; 2 cloves garlic; ½ cup corn oil; ¼ cup water; ½ teaspoon paprika; 1½ teaspoons cider vinegar; ¼ teaspoon chili powder; ½ teaspoon freshly ground black pepper; Dash of Tabasco sauce; ¼ teaspoon salt

Preparation info

1½ cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Blue corn chips, guacamole, and sour cream are perfect accompaniments for this nicely spiced bean paste.

Ingredients

5 ounces dried red kidney beans
2 cloves garlic
1 j

Starter
Spicy
Gluten-free
Vegan

Method

Cover the beans with cold water and soak overnight.
Drain the beans, place them in a saucepan, and cover with cold water. Bring to a boil, then lower the heat and simmer until the beans are tender, about 45 minutes. Drain, and cool completely.
In the bowl of a food processor, chop the garlic and jalapeño pepper. Add the beans. With the motor running,