Recipe information
Yield
Serves 4
Ingredients
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 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon minced garlic
Assorted cut-up vegetables for dipping (such as carrots, celery, zucchini and bell peppers)
Preparation
Step 1
Mix 1/2 cup boiling water and sun-dried tomatoes in small bowl. Let stand until tomatoes soften, about 30 minutes. Drain; reserve soaking liquid. Chop tomatoes.
Step 2
Finely chop tomatoes and beans in processor. Blend in oil, vinegar and garlic. With machine running, gradually add 1/4 cup soaking liquid; puree. Season with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
Step 3
Serve dip with cut-up vegetables.
Nutrition Per Serving
Per Serving: calories
91; total fat
3 g; saturated fat
0.5 g; cholesterol
0 mg.
#### Nutritional analysis provided by Bon Appétit
