Ingredients:
15 oz. Kidney beans, canned (drained and rinsed)
1/3 C. Sweet pickle relish
1/4 C. Tofu mayonnaise
1/2 T. Prepared mustard
Fresh ground black pepper
Procedure:
Place beans in medium bowl. Mash with bean masher (do not use food
processor)
Combine with remaining ingredients and mix until blended
Refrigerate to blend flavours
Notes:
Low fat mayonnaise can be used in place of the tofu mayonnaise
This makes a delicious filling for pita bread or sandwich bread. Add
lettuce, sliced tomatoes, onions, and/or cucumbers
Ingredients:
1 1/2 C. Black beans, cooked
1/3 C. Carrot, minced
1/3 C. Celery, ninced
1 T. Garlic, minced
1 t. Oregano
1/2 t. Coriander; Ground
1 t. Cumin; Ground
1/4 t. Salt
1/2 C. Sour cream
1 T. Fresh cilantro, chopped
Procedure:
Coarsely mash half the beans by hand
Add the remaining whole beans and all of the other ingredients,
blending well
Cover and chill for use
Garnish with cilantro or parsley
Notes:
Use to dip such foods as bok choy, tortilla chips, corn bread
rroutons, vegetables, crackers, etc.
Ingredients:
1 can Reduced-sodium chicken broth (14 1/2 oz.)
1 Potato, peeled and chopped
1 Clove garlic
1 can Cannellini beans, drained and rinsed (19 oz.)
juice of 1 large lemon
1 t. Dried thyme
Procedure:
Place broth and potato in saucepan; bring to boil. Reduce heat; simmer
until potatoes are very tender (about 15 minutes). Drain
Mince garlic in food processor
Add potatoes and remaining ingredients; process until smooth
Cover and chill for use
Notes:
Spread white bean dip onto freah or toasted French bread rounds. Top
with arugula
Serve as an appetizer, snack or with a big salad for a light
Mediterranean meal
Stuff pita pockets with bean dip and fresh vegetables for a crunchy
sandwich
Spread black bean dip on a tortilla and sprinkle with chopped avocado,
tomato and red onion. Roll or wrap up
Make a Cajun-inspired wrap of red bean dip and rice with fresh green
onions and bell peppers
Ingredients:
8 oz. Refried beans
1 T. Taco seasoning
1 C. Sour cream
2 C. Avocados, mashed
1 Onion, chopped
1 can Black olives, sliced
1 can Green chilies, chopped
1 C. Montery jack cheese
1 C. Cheddar cheese
2 Tomatos, chopped
Alfalfa sprouts
Tostado chips
Procedure:
There are 9 layers to this dip so use a large dip platter or shallow
bowl and spread in order given. Refried beans mixed with taco seasoning
mix. Sour cream mixed with mashed avocados. Chopped onion. Sliced black
olives. Chopped and drained green chilies. Grated montery jack cheese.
Grated cheddar cheese. Chopped tomatos. Alfalfa sprouts to cover top
Surround or serve with round tostado chips
Notes:
Ingredients:
1 C. Unsalted (not in oil) sun-dried tomatoes, loosely packed
1 1/2 C. Boiling water
2 Garlic cloves, coarsely chopped
3 T. Fresh basil, chopped
2 t. Capers, drained and rinsed
1/4 C. Black olives, chopped
1 t. Worcestershire sauce
Salt
Fresh ground black pepper
Procedure:
Pour the boiling water over sun-dried tomatoes in a small bowl. Let
stand 30 minutes, until completely soft
Drain well, reserving liquid, and transfer rehydrated tomatoes to a
food processor
Add garlic, basil, capers, olives and Worcestershire sauce. Process
until coarsely chopped, adding enough of the reserved soaking liquid to
make a thick paste
Season with salt and pepper to taste
Serve immediately or chill
Notes: