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Pureed Navy Bean Dip




Source of Recipe


Internet


List of Ingredients




1 cup dry Navy Beans (or 3 cups canned, drained and rinsed)
1 cup light sour cream
1 teaspoon garlic, chopped
3 tablespoons green onions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons low-sodium soy sauce
1/2 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup vegetable oil
Dash black pepper
1/2 teaspoon cumin


Recipe



If using dry beans, soak in 3 cups of water for up to 8 hours (or overnight in the refrigerator.) Drain and rinse. Combine with 3 cups of fresh water and simmer for 1-1/2 to 2 hours or until tender. Drain.

In a blender, puree the Navy Beans, sour cream, garlic, onions, cilantro, soy sauce, lemon juice, and mustard. With the blender on, slowly add the oil until blended with pur�e. Add pepper and cumin and blend for 2 seconds.

Pour into a serving bowl, cover, and chill for at least 2 hours. Serve with raw vegetables or tortilla chips.

Servings per recipe: 8, Serving size: 1/2 cup