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Doneen Hollingsworth, Secretary of Health

pinto beans and spicesBean Dip

(SD Diabetes Control Program cookbook, Healthy Diabetes
Recipes and More . . .
)


4 cups cooked pinto beans
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/8 teaspoon oregano
1/4 teaspoon salt

Mash or blend pinto beans. Mix the remaining ingredients into beans. Refrigerate and serve. You may want to use carrot or celery sticks to scoop the bean dip. One serving is 1/4 cup.

Nutritional Information (1 serving):
Calories: 60
Carbohydrate: 11 grams
Protein: 4 grams
Fat: trace
Saturated Fat: trace
Cholesterol: 0 mg
Fiber: 4 grams
Sodium: 34 mg
Potassium: 206 mg
Calcium: 22 mg
Exchanges: 1 starch

 

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