Red Bean Dip

Yield: 1 servings

Ingridients:
5 oz red kidney beans, dried
2 each garlic clove
1 each jalapeno pepper
1/4 cup water
1/2 cup corn oil
1 1/2 teaspoon cider vinegar
1/2 teaspoon paprika
1/2 teaspoon fresh ground pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 dash tabasco sauce

Preparation:
Cover the beans with cold water and soak overnight. Drain beans; place them in a saucepan, and cover with cold water. Bring to a boil, then lower heat and simmer about 45 minutes or until beans are tender. Drain and cool completely. Mix all ingredients in blender or food processor.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	177.98
Energy	kcal	1157
Protein	g	14.27
Total lipid (fat)	g	109.61
Ash	g	4
Carbohydrate, by difference	g	35.2
Fiber, total dietary	g	14.2
Minerals
Calcium, Ca	mg	80
Iron, Fe	mg	4.53
Magnesium, Mg	mg	69
Phosphorus, P	mg	221
Potassium, K	mg	637
Sodium, Na	mg	935
Zinc, Zn	mg	1.46
Copper, Cu	mg	0.425
Manganese, Mn	mg	0.541
Selenium, Se	mcg	2.7
Vitamins
Vitamin C	mg	11.9
Thiamin	mg	0.177
Riboflavin	mg	0.134
Niacin	mg	1.197
Pantothenic acid	mg	0.397
Vitamin B-6	mg	0.36
Folate	mcg	114
Vitamin B-12	mcg	0
Vitamin A, IU	IU	906
Vitamin E	mg_ATE	23.093
Lipids
Fatty acids, total saturated	g	13.933
Fatty acids, total monounsaturated	g	26.438
Fatty acids, total polyunsaturated	g	64.312
Cholesterol	mg	0