Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Baking potatoes 1 tb Rice wine vinegar
1 lb Kosher or sea salt 1 tb Ketchup
1 Jalapeno pepper 1/2 c Reserved cooking liquid
Seeded and finely diced From black beans
1 tb Cilantro leaves Or other liquid
Finely chopped (if needed to thin sauce)
2 tb Sour cream

Preheat the oven to 425 F.

Wash and dry the potatoes. Spread the salt evenly on a baking sheet.
Place the potatoes on the salt and bake for about 45 min. Remove the
potatoes from the oven and dust off any salt that is sticking to the
skins.

Place the remaining ingredients except the reserved cooking liquid in
the bowl of a food processor. Split the potatoes lengthwise and, with
a spoon, scoop out the flesh and place in the processor. Blend on
high speed for 45 seconds. If the sauce is too thick, dilute to
desired consistency with the reserved bean cooking liquid. The
consistency of the sauce should range between mayonnaise and cream.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 35
Submitted By DIANE LAZARUS On 11-24-95

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