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Ingredients
- 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
Preparation
Step 1
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.
Serving Size: 1/4 cup
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