Spicy Bean Dip

2 c Dry pinto beans
2 tb Ground cumin
10 Cl Garlic
2 tb Jalapeno pepper; minced
4 tb Cider vinegar
2 tb Paprika
2 tb Chili powder
Tabasco, to taste
1 c Fresh cilantro; chopped

Bring about 6 cups of water to a boil. Add the beans and boil until tender, about 2 hours. 2. Drain the beans and place them into a food processor. Add the remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: 4 cups.

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