Make ahead to use in the Wild-Mushroom Nachos, and the Chicken-and-Rajas Enchiladas, or just for dipping. The beans can be stored in an airtight container in the refrigerator for up to two weeks.
2 teaspoons vegetable oil
1/2 cup finely chopped carrot
1 cup chopped green onions
3 large garlic cloves, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans cannellini beans or other white beans, undrained
1/4 cup chopped fresh cilantro
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 5 minutes. Add onions and garlic; sauté 2 minutes or until tender. Stir in cumin and beans; partially mash mixture with a potato masher. Cook 10 minutes or until thick, stirring frequently. Stir in cilantro.
This was a good side dish, but it lacked something. I subbed vidalia onion for the green, but that was the only change I made. If I make this again, I'll probably add some salsa or some other spice to liven it up. On the other hand, my picky 9 year old ate it up without a fuss. Only other problem was the carrots gave it an odd orange hue--might use black beans next time to cover the bleed off from the carrots.
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