Cuban black bean dip
Yield: 1 Recipe
Ingredients:
- 1 c Dried black beans; (or -16 oz. can of black beans)
- 2 tb Chopped red onion
- 2 tb Balsamic vinegar
- 1 tb Fresh orange juice
- 1 md Clove of garlic
Instructions:
crushed 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 1-1/2 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.
