Cuban black bean dip

Yield: 1 Recipe

Measure Ingredient
1 cup Dried black beans; (or 16 oz. can of black beans)
2 tablespoons Chopped red onion
2 tablespoons Balsamic vinegar
1 tablespoon Fresh orange juice
1 medium Clove of garlic, crushed
\N \N Salt and pepper to taste

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 1-½ 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.

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