Monday, June 22, 2009

Bean dip

  • kidney beans1 (15 oz.) can red kidney beans, rinsed and drained
  • 2 tsp. extra virgin olive oil
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 c. onion, minced
  • 1 clove garlic, minced
  • Pinch of sea salt and black pepper to taste

Put kidney beans and olive oil in a food processor and pulse until it resembles a paste. Add remaining ingredients and mix well. Transfer to a bowl, cover and refrigerate until ready to use.

Nutritional information per 1 Tbsp. serving:

Calories: 15, protein: 0.7 g., carbs: 2 g., fat: 0.19

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.