Ingredients
1 (15 to 17 oz.) can red kidney beans
2 Tbsp. vegetable oil
1/4 tsp. ground cumin
1/4 tsp. garlic powder
2 c. grated Cheddar cheese
Method
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French double cream Brie — baked Brie, cheese boards, sandwiches
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Drain the beans, reserving the fluid. In a skillet, combine the oil and beans and cook over medium heat, mashing the beans with a wooden spoon or potato masher. After 5 minutes, stir in cumin and garlic powder. Add the bean liquid and simmer for 10 minutes longer. Remove from the heat and add the cheese. Stir until cheese melts. Serve warm as a dip with fresh vegetables or tortilla chips. Makes 2 cups. One serving = 1 starch/bread + 2 medium fat protein + 1 fat. One serving of 1/2 cup = 319 calories, 16 g protein, 320 carbohydrate, 13 g fat and 429 mg sodium.