Spiced Red Bean Dip

1 teaspoon olive oil

1/3 cup finely chopped onion

8 ounces drained cook red beans

2 teaspoons fresh lime juice

1/2 teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon hot red pepper sauce, or to taste

1/2 ounce coarsely chopped pecans

1. In a small nonstick skillet, heat 1/4 cup water and the oil; add onion. Cook over low heat, stirring occasionally, 5-7 minutes, or until soft.

2. In a food processor, combine beans, 1/4 cup water, juice, oregano, salt and red pepper sauce; puree until smooth. Add cooked onion, pecans and parsley; pulse until combined.

Yields: 4 Servings

Nutritional Analysis:

1 serving (1/4 cup): 113 Calories, 5 g Protein, 4 g Fat, 15 g Carbohydrate, 145 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber.

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