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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Kidney Beans inexpensive go-to is verstile, virtually fat-free, and brimming with fiber and protein. See what a 15oz or 19oz can of the popular legume, rinsed and drained, can easily become. I found this recipe in Good Housekeeping magazine. Ingredients:
1/3 cup sun-dried tomato packed in oil |
1 tablespoon oil, from tomato |
15 -19 ounces kidney beans |
1/4 cup grated parmesan cheese |
2 tablespoons water |
1/3 cup fresh basil leaf |
Directions:
1. In food processor with knife blade attached, finely chop tomatoes with oil. Add beans, parmesan cheese, and water, and blend until smooth. Add basil; pulse just until combined.
2. Serve with pita chips.
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