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Refried Bean Spread
2 tsp. canola or vegetable oil
1 red onion, finely chopped
3 cloves garlic, minced
2 scallions, white only, minced
1/2 red bell pepper, minced
1/2 jalapeno, minced (can be omitted)
2 tsp. cumin
2 tsp. oregano
cayenne to taste (can be omitted)
2 tsp. tomato paste
2 cups pinto or red kidney beans
Heat the oil over medium heat. Saute onion, garlic, scallions, red
pepper, jalapeno, and spices, stirring often, until vegetables are
soft (about 15 minutes). Stir in tomato paste and beans. Let cool,
then process in a food processor to make a dense puree. Good as a
dip for tortilla chips or spread on a flour tortilla with lettuce,
tomato, salsa, and cheese and served as a cold "wrap." Can be
refrigerated up to five days or frozen up to six months. Serves 4.
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Bean Spread