Categories: Dips, Mexican, Beans 
      Yield: 1 servings 
  
      2 c  Dry pinto beans                     2 tb Paprika 
      2 tb Ground cumin                        2 tb Chili powder 
     10    Cl Garlic                                Tabasco, to taste 
      2 tb Jalapeno pepper; minced             1 c  Fresh cilantro; chopped 
      4 tb Cider vinegar                   
  
  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