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
The west wasn't won on salad. |
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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
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This Recipe for Spicy Black Bean Spread is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Spicy Black Bean Spread from the recipe cookbook of Recipes-to-go (Bean)
Food Tip |
Herb Tip |
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A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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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