| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Miamiherald, Vegan, Appetizers | 2 | Cups |
INGREDIENTS
| 1/2 | c | Dry black beans (1 1/4c cooked) |
| 2 | ts | Olive oil |
| 1/4 | Onion; finely chopped | |
| 1 | cl | Garlic; finely chopped |
| 1/4 | lb | Fresh mushrooms; sliced |
| 1/2 | c | Walnuts |
| 12 | Kalamata olives; pitted and chopped | |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| Pimento slices |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD Soak the beans in 2 cups of water overnight or combine them with 2 cups of water in a saucepan, boil for 2 minutes, and let stand 1 hour. Cook in soaking water over medium heat until very tender, about 1 hour, then drain and puree in a food processor. Heat the oil over medium heat and saute the onion until soft, about 3 minutes, Add the garlic and cook 1 minute. Add the mushrooms, cover and cook 5 minutes. Remove from heat. PLace the walnuts in a blender or food processor and grind to the consistency of cornmeal. Combine the sauteed vegetables, ground nuts, chopped olives, thyme and pepper in a blender or food processor until fairly smooth but not creamy. Spoon into a serving dish and chill. Garnish with pimento slices and serve with chips and crackers. Nutritional info per 1/4 cup: 107 cal; 5g pro, 9g carb, 7g fat(51%), 2.1g fiber, 123mg sodium Source: The High Road to Health by Lindsay Wagner and Arian Spade Miami Herald, 10/5/95 Posted to MM-Recipes Digest V3 #225 Date: 19 Aug 96 00:06:50 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“Jesus holds the secret of answered prayer”