Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
353
Calories
13g
Protein
14g
Fat
44g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- 2 cans (15 oz. each) black beans or black eyed peas
- 2 cloves garlic, cut up
- 1 medium onion, cut up
- 1/2 t. salt
- 1 t. pepper
- 1/3 parsley
- 1/3 cup olive oil
- 3 to 4 T red wine vinegar
Directions
1
Rinse and drain beans. Place in a food processor with remaining ingredients. Process with an on and off motion for about 1 minute. Refrigerate overnight to allow flavors to blend. Serve with chips, crackers or toast.
2
Makes 3 cups
3
Source: Marlboro country Cookbook
Recipe sourced from
fandom