• 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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Submitted 6/13/05.
Source: recipesource
Submitted By: Meryl