It is easy enough to buy canned, but making your own is just as simple and much more delicious!
2 garlic cloves, peeled
½ medium onion, peeled and cut into 1-inch pieces
½ jalapeño, seeded and cut into 1-inch pieces
2 tablespoons grapeseed or
vegetable oil, divided
1 tablespoon tomato paste
½ teaspoon kosher salt, divided
1 to 2 pinches ground cumin
1 can (15.5 ounces) pinto beans, drained
1 to 1½ cups water
Nutritional information per serving (1/4 cup): Calories 83 (41% from fat) | carb. 10g | pro. 3g | fat 4g sat. fat 0g | chol. 0mg | sod. 311mg | calc. 28mg | fiber 3g
- Insert the chopping blade into the work bowl of the food processor. Put the garlic, onion and jalapeño in the bowl and process to finely chop.
- Put 1 tablespoon of the oil in a medium nonstick skillet set over medium heat. Once oil is hot, add the chopped vegetables, tomato paste, a pinch of salt, cumin and cayenne. Sauté until softened, about 4 minutes. Add the drained beans and cook until hot and softened a bit more, about 6 to 8 minutes.
- Transfer all ingredients to the food processor, still fitted with the chopping blade. Pulse until desired consistency is reached, adding water through the feed tube as you go to achieve a nice creamy texture. Add salt to taste.
- Put the remaining 1 tablespoon of oil in the same skillet and set over medium-high heat. Once hot, add the puréed bean mixture to the pan and cook, stirring frequently, until slightly darkened in color, no more than 4 minutes. Serve warm.
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