Red Bean Puree with Pita

Red Bean Puree with Pita
By: Williams-Sonoma

Low in Fat- Cholesterol free

1 cup dried pinto beans (7oz)
1 small red onion
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon chile powder
¼ cup tomato sauce (2fl oz)
¼ cup firmly packed fresh cilantro leaves
Kosher salt and freshly ground pepper to taste
2 pita breads
Olive oil for brushing

Pick over the beans discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3”, and let soak for at least 4 hours or up to overnight. Drain the beans. Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until very soft, 1-1 ½ hours. Drain well and set aside to cool.

Finely chop the onion and place in a food processor with the beans, cumin, oregano, chile powder, tomato sauce, and cilantro. Process until smooth. Pour into a bowl and stir in ½ teaspoons salt, or more to taste. Season with pepper. You will have about 2 cups.

Preheat the oven to 400 degrees. Lightly brush 1 side of the pita breads with olive oil and place on a baking sheet lined with tin foil. Bake until crisp, 6-8 minutes. Remove and transfer the pita breads to a wire rack to cool.

Cut each pita bread into 8 equal wedges. Place the bowl of dip on a platter and arrange the pita wedges around the bowl and serve.