Mexicali Bean Spread
|Cooked red kidney beans||1 1⁄2 Cup (24 tbs)|
|Tomato paste||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Hot red pepper sauce||1⁄4 Teaspoon|
|Ground cinnamon||1 Pinch|
1 In a food processor or blender, whirl the kidney beans, water, tomato paste, lemon juice, cumin , oregano, red pepper sauce, and cinnamon for 1 minute or until smooth.
Serve as an appetizer, accompanied by tortilla chips or pita bread, or make sandwiches with it, garnishing them with sliced cucumber and lettuce.