Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried white beans, soaked 6 tb Fresh lime juice
-cooked 3 tb Water
3 Cloves garlic, crushed 2 Hot chilies, minced
Salt pepper to taste 2 Scallions, minced
2 tb Olive oil 1/4 c Finely chopped cilantro

Use any kind of bean for this recipe (black beans don't do as well,
however): white, navy, pea, pinto, garbanzo, kidney. If you don't
want to deal with dry beans, use 2 cups of drained canned beans.

Puree all ingredients except scallions and cilantro in a food
processor or a blender, using more or less water to achieve your
desired texture. Work the green herbs in by hand; if you use the
machine, the dip will be green. Transfer to a bowl and garnish with
additional cilantro sprigs.

Serve with tortilla chips. Make your own low-fat chips by brushing
whole corn tortillas lightly with oil, cutting tortillas into wedges,
then baking in a 350 degree oven till brown and crisp, 10 to 15
minutes, turning once.

Adapted shamelessly from a recipe in Steven Raichlen's book, "High
Flavor, Low Fat Cooking".

From the files of Richard Douville, P.A.C.E.
Submitted By RICHARD DOUVILLE On 04-11-95

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