Cuban Black Bean Dip Recipe

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Cuban Black Bean Dip Ingredients

1 cup dried black beans, (or 16 oz. can of black b
2 tbsp chopped red onion
2 tbsp balsamic vinegar
1 tbsp fresh orange juice
1 medium clove of garlic, crushed
1 salt and pepper to taste

A Recipe for
Cuban Black Bean Dip

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Cuban Black Bean Dip Recipe
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“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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This is a recipe for Cuban Black Bean Dip from the recipe cookbook of Recipes-to-go (Bean)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Cuban Black Bean Dip

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Cuban Black Bean Dip Directions

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.

Serves: 1

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Cuban Black Bean Dip Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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