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Cuban Black Bean Dipappetizers, dips, caribbean 1 cup dried black beans; (or 16 oz. can of black b 2 tablespoon chopped red onion 2 tablespoon balsamic vinegar 1 tablespoon fresh orange juice 1 medium clove of garlic, crushed 1 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.
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