Yesterday I made some black bean dip to start off the fast. The recipe was adapted from one for red bean dip which I got from the vegetarian yahoo group. I couldn't resist tinkering with it, so it really doesn't have any resemblance to the original, though. I purposely made it very thick, like a paste, so that it could be used as a sandwich filling as well as a dip.
1 15 oz. can black beans, drained
3/4 tsp. ground cumin
1/2 med red onion, chopped
2 tbsps. fresh lime juice
1/4 cup chopped fresh cilantro
3 garlic cloves, finely chopped
1 chipotle in adobo sauce, finely chopped
1/2 tsp Sriracha sauce (or other hot sauce of your choice)
extra virgin olive oil
salt to taste
Place beans in colander and rinse well. Set aside to drain well. In food processor, coarsely chop half a red onion. Tear a handful of cilantro off a bunch and add it to the processor. Process until everything is finely chopped. Add the beans, garlic, chipotle and hot sauce. Run the processor until everything is minced. While still running, drizzle some olive oil in through the feed tube until you have the consistency that you want. (I kept mine very stiff and paste-like) Scrape the contents of the processor into a bowl. Taste for salt.
This was really yummy. E and I just loved it, especially as a quick snack, scooped out with pretzels!