Cuban Black Bean Dip Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 cup: Dried black beans, (or 16 oz. can of black beans)
2 tbsp: Chopped red onion,
2 tbsp: Balsamic vinegar,
1 tbsp: Fresh orange juice,
1 medium: Clove of garlic, crushed
Salt and pepper to taste,
Directions:
Serve this low-fat pate with toasted pita triangles and sliced
veggies. The dip can be stored in the refrigerator for a couple of
days.
Soak the beans in water overnight; drain, and cook in 4 cups of water
for about 1-1/2 hours or until tender. Drain again.
In a blender or food processor, combine beans, 1 Tbsp. chopped onions,
vinegar, O.J., and garlic; blend until smooth. Season with salt and
pepper, mix in remaining onions, and place in serving bowl.
Source from luhu.jp
veggies. The dip can be stored in the refrigerator for a couple of
days.
Soak the beans in water overnight; drain, and cook in 4 cups of water
for about 1-1/2 hours or until tender. Drain again.
In a blender or food processor, combine beans, 1 Tbsp. chopped onions,
vinegar, O.J., and garlic; blend until smooth. Season with salt and
pepper, mix in remaining onions, and place in serving bowl.
Source from luhu.jp