Title: Cuban Black Bean Dip
Categories: Dip Appetizer 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. From: Wa6awd@wolfenet.Com (Alan Burgstadate: 1 Feb 1996 09:03:13 -0700

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