Makes 24 servings
Ingredients
- 1 15-ounces can of black beans, undrained
- 1 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
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