Cuban Black Bean Dip
Serving Size : 1
Ingredients for prepare Cuban Black Bean Dip
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | dried black beans - (or |
16 oz. can of black beans
cuban black bean dip |
| 2 | tablespoons | chopped red onion |
| 2 | tablespoons | balsamic vinegar |
| 1 | tablespoon | fresh orange juice |
| 1 | medium clove | garlic - crushed |
recipe Cuban Black Bean Dip
Serve this low-fat pate with toasted pita triangles
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and sliced veggies. The dip can be stored in the refrigerator for a couple of days. Soak
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the beans in water overnight; drain, and cook in 4 cups of water for about 1-1/2 hours or until
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tender. Drain again. In a blender or food processor, combine beans, 1 Tbsp. chopped
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onions, vinegar, O. J., and garlic; blend until smooth. Season with salt and pepper, mix in
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remaining onions, and place in serving bowl.
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