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- 1 head garlic
- 2 c. dry pinto beans
- 1 tsp. cumin
- 1 tsp. ground coriander
- 1/2 tsp. chili powder
- 1 c. sour cream
- 2 c. shredded cheddar cheese
Wrap head of garlic in foil; place in electric pressure cooker with 1/2 cup water. Lock lid; cook on high pressure 20 min. Quick-release pressure; let garlic cool, then squeeze out into pot. Add beans, 4 cups water, cumin, coriander, and chili powder. Lock lid; cook on high pressure 45 minutes. Let pressure release naturally. Transfer bean mixture to food processor and puree. Add sour cream and cheddar cheese; pulse to combine. Season to taste.
Health Bonus: Safeguard the heart with pinto beans. The folate in these legumes helps prevent the buildup of plaque in the arteries, cutting heart disease risk by 82 percent.
Per serving: Cal. 158 Pro. 9g Carb. 17g Fiber 10g Sug. 1g Chol. 25mg Sod. 142mg Total fat: 10g Sat. 7g Trans. 0g