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Ingredients
12 ounces dry black turtle beans (about 2 cups)
1 garlic clove, chopped
1 tablespoon ground cumin
1/2 cup peanut butter or almond butter
2 teaspoons salt
1/2 cup fresh lime or lemon juice
1 tablespoon chopped chipotle chile in adobo sauce
2 tablespoons extra-virgin olive oil
1/4 cup water
1 to 2 cups grape tomato halves
Instructions
1 garlic clove, chopped
1 tablespoon ground cumin
1/2 cup peanut butter or almond butter
2 teaspoons salt
1/2 cup fresh lime or lemon juice
1 tablespoon chopped chipotle chile in adobo sauce
2 tablespoons extra-virgin olive oil
1/4 cup water
1 to 2 cups grape tomato halves
1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans and discard cooking water.
2. Place garlic in a small bowl and microwave on high 30 seconds.
3. Place beans into a food processor with garlic, cumin, peanut butter, salt, lime juice, chipotle chile, olive oil and water. Process until smooth, adding more water if necessary to purée completely. Scrape into a bowl. Cover and let stand 30 minutes to 1 hour for flavors to meld. Sprinkle tomato halves on top. Yield: 5 cups.
Recipe by Nancy Krcek Allen, "Bean Counter," Feb. 2009
Nutritional Information
2. Place garlic in a small bowl and microwave on high 30 seconds.
3. Place beans into a food processor with garlic, cumin, peanut butter, salt, lime juice, chipotle chile, olive oil and water. Process until smooth, adding more water if necessary to purée completely. Scrape into a bowl. Cover and let stand 30 minutes to 1 hour for flavors to meld. Sprinkle tomato halves on top. Yield: 5 cups.
Recipe by Nancy Krcek Allen, "Bean Counter," Feb. 2009
Per (1/2-cup) serving: 230 calories, 10g fat, 0mg chol., 11g prot., 26g carbs., 10g fiber, 550mg sodium.
