Try this Cuban Black Bean Dip recipe, or contribute your own.
Suggest a better descriptionServe 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.
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Serving Size: 1 Recipe (34g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 21 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 159.3mg | 5 % | |
Potassium 46.8mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.2g | ||
Protein 0.3g | 0 % | |
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: 21
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