If your sun dried tomatoes are packed in oil, skip the tablespoon of oil. Sun Dried Tomato and Bean Dip
1/2 cup boiling water 6 sun-dried tomato halves (not packed in oil; about 1 ounce) 1 15- to 16-ounce can pinto beans, rinsed, drained 1 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp minced garlic salt and pepper Assorted cut-up vegetables for dipping In a small bowl, pour boiling water over tomatoes and let stand about 30 minutes or until softened. Drain, reserving liquid. Cut up the tomatoes. Add the cut tomatoes and the beans to bowl of food processor and process until finely chopped. Add oil, vinegar and garlic. Process until smooth. Add salt and pepper to taste. Transfer to a serving bowl and serve with cut up veggies. Cheryl chapalache...@gmail.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
