Try this Black Bean, Green Pepper, And Red Onion Dip recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender. While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not pureed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips. Makes about 3 cups. Gourmet October 1993
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Serving Size: 1 Serving (1562g) | ||
Recipe Makes: 1 | ||
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Calories: 771 | ||
Calories from Fat: 277 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.8g | 41 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 50.6mg | 2 % | |
Potassium 1711.4mg | 45 % | |
Total Carbohydrate 96.7g | 28 % | |
Dietary Fiber 33.9g | 135 % | |
Sugars, other 62.8g | ||
Protein 33.1g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 771
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