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Cabot Habanero Cheddar & Black Bean Spread
I have made this numerous times - always doubling the recipe. Every time partakers rave about it and request it again. on 10/18/2010
Has anyone tried to heat this? Sounds yummy both ways! on 10/18/2010
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Nutrition Analysis
| Calories | 67 |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 200mg |
| Carbohydrates | 4g |
| Dietary Fiber | <1g |
| Protein | 3g |
| Calcium | 60mg |
1 (15-oz.) can black-eyed peas or black beans, drained
2 tablespoons olive oil
1 1/2 teaspooons fresh lime juice
1 1/2 teaspooons ground cumin
4 ounces Cabot Habanero Cheddar or Chipotle Cheddar, grated & lightly packed (about 1 cup)
Salt to taste
1. In medium bowl, combine black-eyed peas or black beans, oil, lime juice and cumin; mash coarsely with potato masher (mixture should hold together but some beans should still be visible).
2. Gently stir in cheese; taste and season with salt if needed. Serve in bowl or bell pepper shells, surrounded by oven-crisped triangles of tomato or spinach flatbread or crackers.
