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
We can read the history of `recipes` way back into history, at least as far into history as early Egypt, and potentially, even further back. Interesting though that is, mostly, these old records were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to academics are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius compiled a few documents detailing recipes cooked by the Romans. In his works, he recounts how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. Aspicius recounts how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as bay, rue and parsley. Later on, there were some recipe books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that is popular today, but instead accounts of the types of food enjoyed by the upper classes of the time. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and tastes led to a surge in publications on food, many of which are now in private cookery archives. The introduction of the TV brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Bean Dip recipe.
