2 cups cooked pinto beans
1/2 red onion, chopped
4 large cloves garlic
2 Tbs. barbecue sauce
2 tsp. minced jalapeno peppers (fresh or jarred)
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Puree all ingredients in a blender or food processor. Then store spread overnight in a covered container in the refrigerator to let flavors blend. Makes about 2 cups.
PER TBS: 19 calories; 1 gm protein; 0.1 gm fat; 4 gm carb.; 8 mg sodium.
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