Kidney Bean Dip

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<mx2 source= " MasterCook 5.0 " date= " September 28, 2000 " >

<Summ>

<Nam>

Kidney Bean Dip

</Nam></Summ>

<RcpE name= " Kidney Bean Dip " author= " Angela Boggiano " >

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<![CDATA[

* Exported from MasterCook *

 

Kidney Bean Dip

 

Recipe By :Angela Boggiano

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Lentils Dips

Spices Tried

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 garlic cloves

1/2 red pepper -- de-seeded and choppe

1 400g can red kidney beans -- drained

1 tbsp olive oil

1 tsp white wine vinegar

1/2 tsp paprika

1/4 tsp chilli powder

few drops Tabasco sauce

salt & pepper

 

Place the garlic and pepper in the bowl of a food processor and process

for 1 minute until finely chopped.

 

Add the beans and, with the motor running, slowly pour the oil in through

the feed tube. Add the remaining ingredients, season to taste and process

until smooth. Serve with guacamole, corn chips and soured cream.

 

Source:

" BBC Vegetarian Good Food magazine, September 1994 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 375 Calories (kcal); 5g Total Fat; (10% calories from fat); 23g

Protein; 63g Carbohydrate; 0mg Cholesterol; 14mg Sodium

Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Serve the spiced bean dip with corn chips, guacamole and soured

cream for a simple supper or snack.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Dips

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " garlic cloves " qty= " 2 " ></IngR>

<IngR name= " red pepper " qty= " 1/2 " >

<IPrp>

de-seeded and chopped

</IPrp>

</IngR>

<IngR name= " red kidney beans " unit= " 400g can " qty= " 1 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tbsp " qty= " 1 " ></IngR>

<IngR name= " white wine vinegar " unit= " tsp " qty= " 1 " ></IngR>

<IngR name= " paprika " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " chilli powder " unit= " tsp " qty= " 1/4 " ></IngR>

<IngR name= " Tabasco sauce " unit= " few drops " ></IngR>

<IngR name= " salt & amp; pepper " ></IngR>

<DirS>

<DirT>

Place the garlic and pepper in the bowl of a food processor and process for

1 minute until finely chopped.

</DirT>

<DirT>

Add the beans and, with the motor running, slowly pour the oil in through

the feed tube. Add the remaining ingredients, season to taste and process

until smooth. Serve with guacamole, corn chips and soured cream.

</DirT>

</DirS>

<Srce>

BBC Vegetarian Good Food magazine, September 1994

</Srce>

<Note>

Serve the spiced bean dip with corn chips, guacamole and soured cream for a

simple supper or snack.

</Note>

</RcpE></mx2>

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