Recipe - Red Bean Pesto

5 ounce Dried red kidney beans
2 Cloves garlic, minced
1 Chili pepper, minced
One fourth cup Water
One half cup Vegetable oil
1 One half teaspoon Cider vinegar
One half teaspoon Paprika
One half teaspoon Ground pepper
One fourth teaspoon Chili powder
One fourth teaspoon Salt
1 ds Tabasco sauce

Cover beans with cold water and soak overnight. (I never bother soaking,
just rinse and cook as long as needed.) Drain the beans. Place them in a
saucepan; cover with fresh water; bring to a boil. Lower heat and simmer
until the beans are tender, about 45 min. Drain. Cool completely.

In processor, combine chili pepper, garlic and beans. With machine running,
slowly add water and oil through feed tube. Add remaining ingredients and
process until smooth. Adjust seasonings to taste (I prefer a lot more hot
pepper than this recipe calls for).

Posted to JEWISHFOOD digest V97 #012, by Mark Cohen or Donna Himelfarb
mark.cohen@relex.com on Mon, 13 Jan 1997.