xp black bean chili dip cp

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the nutrition summary doesn't guess how much bread...

 

 

* Exported from MasterCook *

 

Black Bean Chili Dip

 

Recipe By :Gina Steer

Serving Size : 6 Preparation Time :0:00

Categories : Condiments Electric Slow Cooker

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups dried black beans -- soaked overnight

1 tablespoon sunflower oil

1 large onion -- peeled, chopped

2 garlic cloves -- peeled, chopped (2 to 4)

1 red serrano chiles -- seeded, chopped (1 to 3)

1 large carrot -- peeled, diced

1 red bell pepper -- seeded, chopped

16 ounces canned chopped tomatoes

3/4 cup vegetable broth

Salt and freshly ground black pepper

Hot chili sauce -- to taste

2 tablespoons chopped fresh cilantro

TO SERVE:

Warm pita bread strips

sesame cheese straws

sour cream

 

[iNTRO] This recipe also makes an excellent filling for tacos, with lettuce and

cucumber, topped with sour cream, salsa, and grated cheese.

 

SERVES 6. PREPARATION TIME: 20 minutes plus overnight soaking. COOKING TIME:

Cook on low 8 to 10 hours. AUTO COOK: 10 to 14 hours

 

1. Cover the black beans with cold water and leave to soak overnight. Next day,

preheat the cooker on high. Drain the beans, place in a large pan, cover with

cold water, and bring to a boil. Boil steadily for 10 minutes, then drain and

place in the cooking pot. Heat the oil in a skillet and saute the onion, garlic,

and chiles for 3 minutes. Remove from the heat, and stir in the remaining

ingredients except the seasoning, hot chifi sauce, and freshly chopped cilantro.

Stir well, then spoon into the cooking pot of the cooker.

 

2. Cook on low for 8 to 10 hours. If necessary, strain off any excess liquid,

then mash the beans to form a chunky consistency. Stir in the seasoning and hot

chili sauce to taste, and sprinkle with the chopped cilantro. Serve with warm

pita strips, sesame cheese straws, and sour cream.

 

Source:

" The Slow Cooker Cookbook "

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Per Serving (excluding unknown items): 212 Calories; 4g Fat (14.4% calories from

fat); 11g Protein; 36g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 323mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 4888 0 0 2470 0 0 0 0 0 0 0 0