3 cups cooked and drained Great Northern, kidney, or pinto beans
1 cup sour cream
1 tsp. chopped garlic
1 scallion, chopped
2 Tbs. minced fresh cilantro or parsley
2 Tbs. soy sauce
1/2 cup fresh lemon juice
1 Tbs. Dijon mustard
1/3 cup vegetable, corn, or safflower oil
1/2 tsp. pepper
1/2 tsp. cumin
|
|
In a food processor or blender puree the beans together with the sour cream, garlic, scallion, cilantro, soy sauce, lemon juice, and mustard until very smooth. With the motor running add the oil in a slow stream until combined well with the puree. Add the pepper and cumin and pulse once or twice to blend. Transfer to a serving bowl and chill, covered, 2 hours or more. Serve with raw vegetables, potato chips, or tortilla chips.
|
|
|