Upcoming Events



Bean Dip or Spread

 

 

 

 

 

 

 

 

 

 

2 cups cooked pinto beans

2 tablespoons vegetable oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 cup cooked green onions with tops

1/8 teaspoon black pepper, or to taste

1/2 teaspoon dried dill weed (optional)

1 or more drops liquid hot sauce, to taste

 

Drain beans and save 2 tablespoons of the liquid.  Mash beans until almost smooth.  Use a pastry blender, fork, electric blender, or food processor.  Add saved bean liquid, oil, lemon juice, garlic, and oinion.  Stir until well blended.  Season with pepper, dill weed, and hot sauce.  Cover and chill at least 1 hour.

Makes 8 servings: One serving: 3 tablespoons.*One serving contains: 124 calories; 0 mg cholesterol; 250 mg sodium; 18 g carbohydrates; 5 g protein;  4 g fat or 27% of total calories.

 

To Vary: Use black beans, navy beans, or garbanzo beans (chick peas) in place of the pinto beans.  If using canned beans, pour the beans in a strainer, rinse with cold water, and drain thoroughly.  This will reduce the sodium content in canned beans.

 

The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!