Rinse the beans and drain well; peel and slice the garlic cloves; drain the green chiles; drain and dice the red peppers.
Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles,
roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and
oil into the bowl with the beans and add salt and pepper. Mash the bean mixture with two forks or a potato masher, or pulse in
a food processor, until coarsely pureed. Serve at room temperature. This recipe yields about 3 cups of bean dip. Content per
Serving (serving size, 1/4 cup): calories - 43.
From: CYBER COOKBOOK RECIPE 620
Post Date: 2/1/98
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