ANNE STEIRER, 2142438123
30 oz canned black beans, drained
1 tsp oil
1/2 cup onions, chopped
2 garlic cloves, crushed
1/2 cup tomatoes, diced
1/3 cup picante sauce, mild
1/2 tsp cumin, ground
1/2 tsp chili powder
1 oz monterey jack, shredded
1/4 cup cilantro, fresh
1 tbsp lime juice
A Recipe for
Tex-Mex Black Bean Dip
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
This Recipe for Tex-Mex Black Bean Dip is one of thousands in the Recipes-to-go Bean Cookbook.
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
If you enjoy this Tex-Mex Black Bean Dip Recipe - you should enjoy the recipe collections you can find on the websites below:
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
This is a recipe for Tex-Mex Black Bean Dip from the recipe cookbook of Recipes-to-go (Bean)
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
The way you cut your meat reflects the way you live. |
| Confucius |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Food Tip |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Dip and chips -- yum! This is a bit thicker than a dip. Easy to make
in quantity for a big party or to pack in small glass containers for
gifts. Must be refrigerated.
Place beans in bowl and partially mash until chunky. Set aside.
Heat oil in medium nonstick skillet over medium heat. Add onion and
garlic; saute 4 minutes or until tender. Add beans, tomato, and next
3 ingredients; cook 5 minutes, or until thickened, stirring
constantly. Remove from heat; add cheese and remaining ingredients,
stirring until cheese melts. Serve warm or at room temperature, with
fat-free corn or flour tortilla chips or cut-up veggies.
Makes about 2-1/2 cups. Recipe may be multiplied.
When made with reduced-fat cheese: 1 tb = 21 cal, 1.3 gm fat.
Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on
Oct. 24, 1995.
Sylvia's comments: she served this on Baked Tostitos and it was quite
good, not dry-tasting.
Nutritional information per serving: xx calories, xx gm protein, xx
mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx
gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes
Serves: 1
Tex-Mex Black Bean Dip Recipe brought to you by Recipes To-Go