1 stephen ceideburg
1 cup uncooked black beans
1 bay leaf
1 small red bell pepper
1 jalapeno pepper
3 garlic cloves
1 tsp cumin
1/4 cup finely chopped cilantro
1/4 cup to 1/2 cup vegetable or chicken sto, ck
1 salt and fresh ground black pepper, to taste
A Recipe for
Spicy Black Bean Spread
sing Sage: |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Spicy Black Bean Spread is one of thousands in the Recipes-to-go Barbecue Cookbook.
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
If you enjoy this Spicy Black Bean Spread Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This is a recipe for Spicy Black Bean Spread from the recipe cookbook of Recipes-to-go (Barbecue)
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| Anthelme Brillat-Savarin |
Herb Tip |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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| Alice B. Toklas |
Rinse and pick over the beans. Soak beans overnight in enough water to
cover. Drain and discard water.
Place beans in kettle. Cover with water and bring to a boil; add bay
leaf. Reduce heat, cover, and simmer until very tender, 1 to 1 1/2
hours. Drain. Discard bay leaf. Set aside.
Roast jalapeno and red bell pepper in the broiler or over a gas
burner (or on a barbecue grill) until completely charred and
blackened on all sides. Place in bowl and cover with plastic wrap to
steam for 10 minutes. Remove from bowl and wash off all black outer
skin. Remove seeds and chop finely. (If you want a spicier spread,
leave in some of the jalapeno seeds.)
Combine beans, peppers, garlic, cumin and cilantro in a food
processor, and puree to a thick paste. Add enough vegetable or
chicken stock to make a spreadable consistency. Season to taste with
salt and pepper. Cover and chill.
Yields 2 cups.
PER TABLESPOON: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat,
0 mg cholesterol, 0 mg sodium,
1 g fiber.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg
Serves: 6
Spicy Black Bean Spread Recipe brought to you by Recipes To-Go