2 c Dry pinto beans

2 tb Ground cumin

10 Cl Garlic

2 tb Jalapeno pepper; minced

4 tb Cider vinegar

2 tb Paprika

2 tb Chili powder

Tabasco, to taste 1 c Fresh cilantro; chopped

Calories per serving: 24 Fat grams per serving: .2 Approx. Cook Time: Cholesterol per serving: 0mg 1. Bring about 6 cups of water to a boil. Add the beans and boil until tender, about 2 hours. 2. Drain the beans and place them into a food processor. Add the remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: 4 cups. PER TABLESPOON: Calories: 24 Carbohydrates: 4 g Protein: 1 g Cholesterol: 0 mg Fat/% Fat: .2 g/7% Source: Great Good Food by Julee Rosso