Guest guest Posted January 18, 2001 Report Share Posted January 18, 2001 * Exported from MasterCook * Black Bean-Smoked Chile Dip Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 10 Preparation Time :0:00 Categories : Appetizers & First Courses Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked black beans 1/2 cup water or bean broth 1 tablespoon safflower or sunflower oil 1/4 cup sliced scallion -- including some green 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 cup chopped fresh cilantro 1 teaspoon pureed chipotle chile or 1/2 teaspoon cayenne juice of 2-3 limes salt Warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat. Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste, if you want it hotter, add more chile in small increments. Add lime juice and salt to sharpen the flavors. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 2g Fat (23.8% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : Use this recipe for nachos or quesadillas or as a dip. Nutr. Assoc. : 0 0 1300 1337 0 0 0 2625 0 0 Quote Link to comment Share on other sites More sharing options...
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