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Lima Bean Spread With Cumin & Herbs Categories: appetizers, beans & legumes 10 ounces frozen lima beans 4 cloves garlic; crushed and peeled 1 teaspoon ground cumin freshly ground black pepper; to taste 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill 1. Bring a large saucepan of water to a boil. Add lima beans, garlic, 1 teaspoon salt and crushed red pepper; cook until beans are tender, about 10 minutes. Remove from heat and let beans cool in the liquid. 2. Drain beans and garlic and transfer to a food processor. Add oil, lemon juice and cumin; puree until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in mint, cilantro and dill. (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) MAKES ABOUT 1 1/2 CUPS. 25 calories per tablespoon: 1 gram protein; 1 gram fat (0.2 gram saturated fat); 3 grams carbohydrate; 95 mg sodium; 0 mg cholesterol: 1 gram fiber. Busted by Gail Shermeyer <4paws@netrax.net> - - - - - - - - - - - - - - - - - - Contributor: Eating Well, November 1997 Yield: 24 servings Preparation Time: 0:00 |
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