| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | c | Dried black beans |
| Water | ||
| 1/8 | ts | Ground cumin |
| 1/8 | ts | Coriander seed |
| 1/8 | ts | Ground raosted Mexican oregano |
| 1 | Garlic clove; minced | |
| 1/2 | c | Diced tomato |
| 1/4 | c | Diced onion |
| 1/2 | ts | Chopped jalapeno |
| 1 | tb | Chopped cilantro leaves |
| 2 | ts | Fresh lemon juice |
| 1/2 | ts | Salt |
INSTRUCTIONS
and yet another Houston Chronicle 1997 picks..... Wash beans until clean; soak in warm water 6 hours, drain, cover with fresh water & cook until soft. When done, mash beans coarsley and continue cooking over medium heat. Add 1/2 cup water, cumin, coriander, oregano & garlic; cook 5 more minutes. Stir in tomato, onion, jalapeno, cilantro, lemon juice & salt. Serve as a dip with chips. Servings: 4-5 Source: Houston Chronicle from Teala's restaurant in Houston, TX Posted to recipelu-digest Volume 01 Number 523 by jecraig@lan-inc.com on Jan 14, 98
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