Cuban Black Bean Dip

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Title: CUBAN BLACK BEAN DIP
Categories: Dips, Appetizers, Caribbean
Yield: 1 recipe

1 c Dried black beans; (or
-16 oz. can of black beans)
2 tb Chopped red onion
2 tb Balsamic vinegar
1 tb Fresh orange juice
1 md Clove of garlic, crushed
Salt and pepper to taste

Serve 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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