Pinto bean spread

July 19, 2006

Makes about 2 cups

1/2 cup olive oil 1 clove garlic, thinly sliced 1 tablespoon chopped fresh sage 1 can (about 15 ounces) pinto beans, drained and rinsed 1/4 cup chopped sun-dried tomatoes 1/4 cup lemon juice 1 1/2 teaspoons ground cumin 1 cup grated Parmesan cheese 1/2 cup chicken or vegetable broth 1. In a small skillet, heat the oil. When it is hot, cook the garlic for 1 minute or until it starts to brown at the edges. Add the sage and transfer to a bowl to cool.

2. In a food processor, work the beans and sun-dried tomatoes until smooth. Beat in the lemon juice, cumin, and Parmesan. With the processor running, slowly pour in the broth in a steady stream. Transfer to a bowl, cover tightly, and refrigerate until set. Adapted from Solea