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Black bean
dip
(Makes 24
servings)
1 tin (15 ounces) black beans,
un-drained
¼ teaspoon (1.25ml) salt, black
pepper and ground cumin
2 drops hot pepper
sauce
¾ cup minced white
onion
2 garlic cloves,
crushed
1 tin (4 ounces) chopped, green
chillies, drained.
¼ teaspoon (1.25ml) lemon
juice.
Method:
Drain beans, keeping aside
2 tablespoons (30ml0 of the
liquid.
Mix beans, reserved liquid, salt, black
pepper, chilli powder, lemon juice, hot
pepper sauce and cumin in the blender or
food processor and mix until
smooth.
Put the onion and garlic on to a
non-stick frying pan or skillet and cook
over low heat until the onion
wilts. Uncover
and cook until onions are slightly brown
before putting in the chillies to cook a
further 3 minutes. Add
bean mix and combine well.
Serve hot or cold with
melba
toasts, garnish with
pepper strips if you
like.
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