Date: Fri, 02 Jul 93 12:56:08 PDT
From: therese@garnet.berkeley.edu
Adapted from the local newspaper (The San Francisco Chronicle)
Spicy Black Bean Spread
1 cup uncooked black beans
1 bay leaf
1 small red bell pepper
1 jalapeno pepper
3 cloves garlic
1 teaspoon cumin
1/4 cup finely chopped cilantro
1/4 to 1/2 cup vegetable stock
Salt and freshly ground black pepper to taste
Rinse and pick over beans. Soak overnight, then discard soaking water. Place
beans in a kettle with water to cover and the bay leaf. Simmer until very
tender, 1 to 1 1/2 hours (I just blasted them in my pressure cooker for 20
minutes!)
While beans are cooking, roast the peppers in the broiler or on a grill or
gas burner, until completely charred. Place in a paper bad for 10 minutes
to steam, then remove the skins and seed the peppers. For a spicier spread,
include some of the seeds from the jalapeno.
Combine all ingredients except stock and salt & pepper in a food processor
and puree to a thick paste. Add enough stock to make it a spreadable
consistency (I didn't add any, actually), and season with salt and pepper.
per tablespoon: 15 calories, 1 gm protein, 3 gm carbohydrate, 0 gm fat,
0 mg cholesterol, 1 gm fiber
kwvegan vegan