Chipotle Pinto Bean Salsa
Serve with grilled poultry and meats.

Servings: 8

NOTE: HOT - To lessen the heat, halve the amount of chilies

• 1/2 cup dried pinto bean soaked overnight in water (covered)
• 2 chipotle chilies (dried jalapeno peppers)
• 1 pasilla chili
• 2 garlic cloves, peeled
• 1/2 onion
• 7 ounces fresh tomatillos
• Salt to taste

Drain the beans and put them in a large saucepan. Pour in water to cover and cover with lid. Brin to a boil, lower the heat slightly and simmer for 45 to 50 minutes or until tender. They should still have form and not disintegrate. Drain and rinse under cold water, then drain again and tip into a bowl. Let the beans cool.

Soak the shipotle and p0asilla chilies in hot water for 10 minutes until softened. Drain, reserving the soaking water. Remove the stalks, then slit each chili and scrape out the seeds with a sharp knife. Chop the flesh finely and mix it to a smooth paste with a little of the soaking water.

Roast the garlic in a dry skillet over medium heat for a few minutes until the cloves start to turn golden. Crush them and add them to the beans.

Chop onion and tomatillos and stir into the bean mixture. Add the chili paste and mix well. Add salt to taste and cover and chill before serving.

Per Serving: 60 Calories; trace Fat (6.1% calories from fat); trace Saturated Fat; 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

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