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Cuban Black Bean Dip



Yield: 1 recipe
1 c dried black beans; (or 16
-oz. can of black b
2 tb chopped red onion
2 tb balsamic vinegar
1 tb fresh orange juice
1 md clove of garlic, crushed
1 salt and pepper to taste


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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