Try this Tealas Black Bean Dip recipe, or contribute your own.
Suggest a better descriptionand yet another Houston Chronicle 1997 picks..... Wash beans until clean; soak in warm water 6 hours, drain, cover with fresh water & cook until soft. When done, mash beans coarsley and continue cooking over medium heat. Add 1/2 cup water, cumin, coriander, oregano & garlic; cook 5 more minutes. Stir in tomato, onion, jalapeno, cilantro, lemon juice & salt. Serve as a dip with chips. Servings: 4-5 Source: Houston Chronicle from Tealas restaurant in Houston, TX Posted to recipelu-digest Volume 01 Number 523 by jecraig@lan-inc.com on Jan 14, 98
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 351 | ||
Calories from Fat: 16 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.9mg | 0 % | |
Potassium 1205.2mg | 32 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 22.6g | 90 % | |
Sugars, other 43.3g | ||
Protein 22g | 31 % | |
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: 351
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