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Name: Spicy Black Bean Spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 sm Red bell pepper; 1 c Uncooked black beans; 1/4 c To 1/2 cup vegetable or; Salt and fresh ground black; 3 Garlic; 1/4 c Finely chopped cilantro; 1 Bay leaf; 1 Jalapeno pepper; Stephen Ceideburg; 1 ts Cumin

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INGREDIENTS

1 sm Red bell pepper
1 c Uncooked black beans
1/4 c To 1/2 cup vegetable or
Salt and fresh ground black
3 Garlic
1/4 c Finely chopped cilantro
1 Bay leaf
1 Jalapeno pepper
Stephen Ceideburg
1 ts Cumin

Servings

INSTRUCTIONS

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

NOTES

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Spicy Black Bean Spread

1 sm Red bell pepper
1 c Uncooked black beans
1/4 c To 1/2 cup vegetable or
 Salt and fresh ground black
3 Garlic
1/4 c Finely chopped cilantro
1 Bay leaf
1 Jalapeno pepper
 Stephen Ceideburg
1 ts Cumin

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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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 6 Servings

Calories: 9
Calories from Fat: 1 (11%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 27.2mg		1 %
Potassium 48.9mg		1 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.3g
Protein 0.4g		1 %
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.

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Calories per serving: 9

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