Zingy Bean Dip
This dip is very good with chips, vegetables, or crackers. See directions below on how to peel and seed a tomato. This recipe is from The New Moosewood Cookbook by Mollie Katzen. Yields 2 cups.
  • 2 cups cooked pinto beans (15oz. can)
  • 2 tbsp. fresh lime juice
  • 1 medium tomato, peeled and seeded (see below)
  • 1-2 medium medium cloves garlic, minced
  • handful parsley
  • handful cilantro
  • 3/4 tsp. cumin
  • 1 scallion, minced (optional)
  • 1/4-1/2 tsp. salt (optional)
Be sure to rinse and drain pinto beans well before you begin.

Whip everything all together in a food processor or blender.

*To peel and seed a tomato: Drop into a pan of boiling water for 10 seconds. Remove it, and peel off the skin. Cut the tomato open, squeeze out and discard the seeds. Chop the remaining pulp.

 
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