Black Bean Dip

[Guest guest]

Some of the recipes in this cookbook, like this one, are not actually cooked in

the crockpot, but use another ingredient (the black beans) that is.

 

I have the Black Bean recipe embedded within these other recipes, so I apologize

for those who only need it once. Those who have MasterCook may want the recipe

to import as embedded.

 

 

* Exported from MasterCook *

 

Black Bean Dip

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Dips & Spreads Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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

2 cups Frijoles Negros (Black Beans) -- (page 14) well drained

1/4 cup bottled tomato salsa -- or more if desired, well drained

1/4 teaspoon finely grated lime zest -- (to 1/2 tsp)

2 tablespoons strained fresh lime juice

1/4 cup chopped fresh cilantro -- PLUS 2 tablespoons

salt & freshly ground black pepper

 

Place the beans, 1/4 cup of the tomato salsa, 1/4 teaspoon of the lime zest, and

1/4 cup of the cilantro in the bowl of a food processor fitted with the metal

blade. Process until it is a fairly smooth puree. Taste and add salt and

pepper and additional salsa and lime zest if desired. Garnish with the

remaining 2 tablespoons of cilantro and serve with tortilla chips.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 2 cups "

 

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

 

Per Serving (excluding unknown items): 968 Calories; 29g Fat (26.9% calories

from fat); 40g Protein; 140g Carbohydrate; 26g Dietary Fiber; 6mg Cholesterol;

4074mg Sodium. Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 6

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Frijoles Negros (Black Beans)

 

Recipe By :Adapted From Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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

1 pound dried black beans -- rinsed, drained & picked over

1 cup loosely packed cilantro leaves

1 large onion -- peeled & chopped

3 cloves garlic -- peeled & minced

10 cups Vegetable Stock -- (page 9)

1/3 cup vegetable oil

Tabasco sauce -- (optional)

salt & freshly ground pepper to taste

 

Place the beans, cilantro, onion, garlic, broth, and oil in the insert of a slow

cooker. Cover and cook on high for 12 to 18 hours or until the beans are

extremely soft.

 

Add the optional Tabasco and the salt and pepper to taste.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 8 cups "

 

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

 

Per Serving (excluding unknown items): 3869 Calories; 118g Fat (26.9% calories

from fat); 159g Protein; 559g Carbohydrate; 103g Dietary Fiber; 25mg

Cholesterol; 16288mg Sodium. Exchanges: 36 Grain(Starch); 5 1/2 Lean Meat; 2

Vegetable; 24 1/2 Fat.

 

NOTES : Serve as is with rice or use in Black Bean Dip (page 38), Black Bean

Soup (page 59), Refried Beans (page 84) or Black Bean Bread (page 153).

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