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Red Bean Pesto
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Authored By: Michigan Bean Cuisine Cookbook, Michigan Bean Commission
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Use as a dip or add to sauces, soups, and stews for extra zip.
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Diet Types: Vegan, Vegetarian, Dairy Free, Wheat Free
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Ingredients:
5 ounces dry Kidney Beans, soaked2 cloves garlic1 jalapeno pepper, cored and seeded1/4 cup water1/2 cup corn oil1 1/2 teaspoons cider vinegar1/2 teaspoon paprika1/2 teaspoon ground black pepper1/4 teaspoon chili powder1/4 teaspoon saltDash of Tabasco sauce
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Serves: 8
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Cooking Time: Any |
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| Instructions: |
| Drain beans, place in a saucepan, and cover with cold water. Bring to a boil, then lower heat and simmer until beans are tender, about 45 minutes. Drain, and cool completely. (To save time, use 15 ounces of canned beans)
In the bowl of a food processor, chop garlic and jalapeno pepper. Add beans. Process beans while slowly pouring the water and oil throug feed tube. Add remaining ingredients and process utnil smooth. Adjust seasonings to taste. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
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| Amount Per Serving |
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Calories 162
Calories from Fat 124
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% Daily Value*
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| | Total Fat 14g | 21% | | | Saturated Fat 2g | 9% | | | Mono Fat 3g | | | | Sodium 240mg | 10% | | | Total Carbs 8g | 3% | | | Dietary Fiber 2g | 7% | | | Protein 3g | | | | Vitamin C | 2% | | | Calcium | 2% | | | Vitamin E | 14% | | | Iron | 5% | | | Vitamin B-6 | 5% | | | Vitamin A | 1% | | | Manganese | 5% | | | Potassium | 4% | | | Zinc | 2% | | | Selenium | 1% | | | Magnesium | 4% | | | Thiamin | 7% | | | Folate | 6% | | | Phosphorus | 5% | | | Copper | 5% | | | Niacin | 2% | | | Pantothenic acid | 1% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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