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spicy-bean-spread-2 recipe

Date:    Fri, 02 Jul 93 12:56:08 PDT
 From:    therese@garnet.berkeley.edu
 Adapted from the local newspaper (The San Francisco Chronicle)
 Spicy Black Bean Spread
 1 cup uncooked black beans
 1 bay leaf
 1 small red bell pepper
 1 jalapeno pepper
 3 cloves garlic
 1 teaspoon cumin
 1/4 cup finely chopped cilantro
 1/4 to 1/2 cup vegetable stock
 Salt and freshly ground black pepper to taste
 Rinse and pick over beans.  Soak overnight, then discard soaking water.  Place
 beans in a kettle with water to cover and the bay leaf.  Simmer until very
 tender, 1 to 1 1/2 hours (I just blasted them in my pressure cooker for 20
 While beans are cooking, roast the peppers in the broiler or on a grill or
 gas burner, until completely charred.  Place in a paper bad for 10 minutes
 to steam, then remove the skins and seed the peppers.  For a spicier spread,
 include some of the seeds from the jalapeno.
 Combine all ingredients except stock and salt & pepper in a food processor
 and puree to a thick paste.  Add enough stock to make it a spreadable 
 consistency (I didn't add any, actually), and season with salt and pepper.
 per tablespoon:  15 calories, 1 gm protein, 3 gm carbohydrate, 0 gm fat,
 0 mg cholesterol, 1 gm fiber
 kwvegan vegan