Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
322
Calories
11g
Protein
15g
Fat
41g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Tbs. fresh lime juice (1 large lime)
- 2 Tbs. olive oil
- 1 tsp. ground cumin
- 15 1/2-oz. can navy beans, rinsed and drained
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 3/4 cup chopped cilantro
- 3 to 5 scallions (white and light green parts), finely chopped ( 1/4 cup)
- =
Directions
1
1. In food processor, combine lime juice, oil, cumin, beans and garlic and pulse 5 or 6 times until blended.
2
2. Transfer mixture to serving bowl, stir in pepper, cilantro, scallions and salt to taste. Serve with crackers or raw vegetables.
Recipe sourced from
fandom