Spicy black bean spread
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Spicy black bean spread
  Spicy    Appetizers    Beans    Spreads  
Last updated 6/12/2012 1:24:15 AM. Recipe ID 57700. Report a problem with this recipe.
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      Title: Spicy black bean spread
 Categories: Appetizers
      Yield: 6 Servings
           Stephen Ceideburg
      1 c  Uncooked black beans
      1    Bay leaf
      1 sm Red bell pepper
      1    Jalapeno pepper
      3    Garlic cloves
      1 ts Cumin
    1/4 c  Finely chopped cilantro
    1/4 c  To 1/2 cup vegetable or
           -chicken stock
           Salt and fresh ground black
           -pepper to taste
  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

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Recipe ID 57700 (Apr 03, 2005)

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