Cuban black bean dip
1 Recipe
Ingredients
| Quantity | 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 |
| 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 1-½ 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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