Makes 24 servings

Ingredients

• 1 15-ounces can of black beans, undrained1 teaspoon chili powder
• 1/4 teaspoon each black pepper, salt, and ground cumin
• 2 drops hot pepper sauce
• 3/4 cup minced white onion
• 3 cloves garlic
• 1 4-ounce can of drained chopped green chilis

Directions

• Drain beans, saving 2 tablespoons of the liquid;
• Combine beans, saved liquid, chili powder, black pepper, salt, cumin and hot pepper sauce in blender;
• Process until smooth;
• Combine onion and garlic in skillet;
• Cover and cook over low heat until onion is soft;
• Uncover and cook until slightly browned;
• Add chilis;
• Cook 3 more minutes;
• Add bean mixture;
• Mix well.
• Serve hot or cold with melba toast or crackers.

Calories: 18
Protein: 2 grams
Fat: < 1 grams
Carbohydrates: 4 grams
Exchanges: 1/2 Starch/Bread