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 and sliced
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veggies. The dip can be stored in the refrigerator for a couple of
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days. Soak the beans in water overnight; drain, and cook in 4 cups of water
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for about 1-1/2 hours or until tender. Drain again. In a blender or food processor, combine beans,
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1 Tbsp. chopped onions, vinegar, O. J., and garlic; blend until smooth. Season with salt and pepper, mix
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in remaining onions, and place in serving bowl.
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