Cuban Black Bean Dip

Course : Dips
Serves: 1
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Ingredients:

1 cup dried black beans -- (or 16 oz. can of black beans)
2 tablespoons chopped red onion
2 tablespoons balsamic vinegar
1 tablespoon fresh orange juice
1 clove garlic -- crushed
1 teaspoon salt and pepper to taste
 

Preparation / 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 cups of water for about 1-1/2 hours or until tender. Drain again. In a blender or food processor, combine beans, 1 Tbsp. chopped onions, vinegar, O.J., and garlic; blend until smooth. Season with salt and pepper, mix in remaining onions, and place in serving bowl.


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