Cuban Black Bean Dip Recipe
Servings: 1
Ingredients
- 1 c. Dry black beans, (or possibly 16 ounce. can of black beans)
- 2 Tbsp. Minced red onion
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Fresh orange juice
- 1 med Clove of garlic, crushed Salt and pepper to taste
Directions
- 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 c. of water for about 1-1/2 hrs or possibly till tender. Drain again.
- In a blender or possibly food processor, combine beans, 1 Tbsp. minced onions, vinegar, O.J., and garlic; blend till smooth. Season with salt and pepper, fold in remaining onions, and place in serving bowl.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 268g | |
| Calories 709 | |
| Calories from Fat 24 | 3% |
| Total Fat 2.82g | 4% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 2984mg | 85% |
| Total Carbs 130.78g | 35% |
| Dietary Fiber 29.8g | 99% |
| Sugars 11.47g | 8% |
| Protein 42.53g | 68% |
