1/4 cup green chilies, diced
1/4 cup tomato sauce -or- mild chili salsa, (green or red)
4 green onions, chopped
1/4 tsp to 1/2 ts cumin
1/2 garlic clove, minced
30 oz can refried beans
Directions
Keywords: Diabetic
This dip makes a marvelous burrito filling. Simply spoon the bean dip
inside a warm tortilla and roll up. For an even easier bean dip,
combine several tablespoons of salsa with refried beans and serve
with tortilla chips.
Low-Fat Cheese, freshly grated (optional)
Combine chilies, tomato sauce, onions and seasonings in a saucepan
and cook until onions are tender.
Add beans and cook approximately 8 minutes.
Serve either hot or cold; top with grated low-fat cheese if desired.
Yield: 16 servings, 4 cups
One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4
g Fat: 1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium:
302 mg Potassium: 262 mg
Exchange: 1 Starch/Bread
* Good source of dietary fiber
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
Servings: 6 servings
Bean Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Diabetic; Dip
The History of Recipes
Academics have tracked the existence of recipes far back into the distant past, at least as far into history as the early Egyptians, and potentially, even further back. In practice though, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient cooks used many herbs, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Continuing our culinary historical journey, there were two interesting cookery books published in the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that is served today, but instead recipes for the types of food prepared by the cooks of the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices like parsley and basil. These new foods and tastes prompted an explosion in manuscripts on cookery, some of which are kept safe in private collections. Over the succeeding few centuries, the upper-class families of the West tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 20th century, cookery publications are increasing in popularity as a result of more people being able to read, people having increased spare time and a general increase in wealth. The revolution that is television brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Bean Dip recipe.
