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Wednesday, December 30, 2015

Red Bean Dip

1 can red beans (15 ounces), rinsed well and drained
a few drops of oil
1 large clove garlic, peeled and coarsely chopped
1/2 teaspoon hot pepper (jalapeño), stem removed (use more if desired)
1 small onion, peeled and coarsely chopped

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
dash salt
2 tablespoons lime juice
1 tablespoon water
1 tablespoon nonfat yogurt
1 tablespoon light sour cream

Garnishes (optional):
Chopped green onions
Chopped fresh tomatoes
Chopped canned chilies
In a nonstick skillet sauté garlic, pepper, and onion in oil until they're wilted. Pour into a food processor or blender. Add rest of ingredients except yogurt and sour cream; blend well. Remove from blender and stir in yogurt and sour cream. Add additional water if dip is too thick. Refrigerate in a covered container. Serve topped with any of the above garnishes.
For Dipping:
We all know cut up vegetables make the perfect dippers. Did you know that stale bread is another good choice?
Corn tortillas, cut like a pie into eighths
Whole wheat pita bread, split apart into individual circles, then cut into wedges
Bagels, quartered and sliced very thin
French or Italian bread, sliced very thin and then into desired sizes

Preheat oven to 325° F. Arrange bread(s) of your choice on a large cookie sheet. Spray bread with water using a spray bottle. Bake for at least 20 minutes or until bread is crispy (thicker bread takes longer). Halfway through crisping, turn bread over if necessary. Cool thoroughly before storing in an airtight container

recipe source mother earth news

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