From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 1 large clove of garlic
  • 1 medium jalapeno, seeded
  • 2 (15-ounce) cans cannellini beans, drained
  • 3/4 cup plain low-fat yogurt
  • 4 teaspoons fresh lime juice
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 medium tomato, seeded, chopped
  • 2 teaspoons fresh parsley

* Process the garlic and jalapeno in a food processor until finely chopped.  Rinse the beans and drain.  Add the beans to the food processor.  Process until a paste forms.  Scrape down side of the processor bowl.  Add the yogurt, lime juice, cumin, salt and cayenne.  Process until smooth.  Spoon into a bowl.
* Reserve a small portion of the tomato and parsley.  Stir the remaining tomato and parsley into processed bean mixture.
* Chill, covered, in the refrigerator.
* Heat in a double boiler over hot water at serving time.  Spoon into a serving bowl.  Sprinkle with the reserved tomato and parsley.  Serve with corn chips.


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