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
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
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This Recipe for Spicy Black Bean Spread is one of thousands in the Recipes-to-go Barbecue Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
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This is a recipe for Spicy Black Bean Spread from the recipe cookbook of Recipes-to-go (Barbecue)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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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