1 teaspoon olive oil
1/3 cup finely chopped onion
8 ounces drained cook red beans
2 teaspoons fresh lime juice
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon hot red pepper sauce, or to taste
1/2 ounce coarsely chopped pecans
1. In a small nonstick skillet, heat 1/4 cup water and the oil; add onion. Cook over low heat, stirring occasionally, 5-7 minutes, or until soft.
2. In a food processor, combine beans, 1/4 cup water, juice, oregano, salt and red pepper sauce; puree until smooth. Add cooked onion, pecans and parsley; pulse until combined.
Yields: 4 Servings
Nutritional Analysis:
1 serving (1/4 cup): 113 Calories, 5 g Protein, 4 g Fat, 15 g Carbohydrate, 145 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber.
