| 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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