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Ingredients: 2 Can(s) (15 oz.) Lima Beans, drained 4 Cloves Garlic, minced 1/4 Cup(s) Fresh Lemon Juice 2 Tablespoon(s) Minced Fresh Dill 1 Tablespoon(s) Chopped Fresh Mint 1 Teaspoon(s) Olive Oil 1/3 Cup(s) Minced Red Onions Directions: In a blender or food processor, puree the lima beans, garlic, lemon juice, dill, and mint. If needed, add about 1/4 cup of the reserved bean liquid to aid in pureeing. Add the olive oil and process until smooth and creamy. Fold in the red onions by hand and add salt and pepper to taste. Serve at room temperature, or chill for at least an hour and serve cold.
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Black bean dip cook garlic, green pepper and onion in vegetable oil over moderately low heat, stirring, until onion is transluscent. in a food processor or blender, blend beans, lime juice, cliantro, spices, and water. add 2 T more water if necessary. add onion mixture Brown bean marinade for barbecued pork 1. Mash brown beans to a paste, mince garlic. Then combine in a saucepan with stock, salt, sugar and soy sauce. Slowly heat, stirring, but do not boil. 2. Remove pan from heat. Then stir in sherry, Five Spices and food coloring, mixing well to blend. Add White bean, yogurt and feta dip In a food processor, puree beans, feta, yogurt and lemon juice until smooth. Transfer to a bowl; stir in dill. Season with salt and pepper. Serve immediately, or store, covered in refrigerator up to 1 week. Serve with pita chips and your favorite olives Mini greek meatbals Heat oven to 400 F. 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Add the oil, lime juice, chili powder, and cumin and process u Vegetable black bean chili In a large pot, place beans and cover with 2 to 3 quarts of water. Soak overnight. Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain. In a large pot over high heat, place the 1/4 cup olive oil and Greek pasta salad 1. Toss and stir together for dressing: olive oil, white vinegar, green onion, basil, oregano, garlic salt, and parmesan cheese. 2. Cook pasta and drain. 3. Add cheese, peppers, tomatoes and olives. Toss with above salad dressing. Chill before serving. Navy bean w/ham-hock soup Rinse beans well. Soak overnight in cold water. The next day, saute onion, carrots, garlic and ham hock in margarine for about 5 minutes. Add drained beans and chicken or vegetable stock. Bring to a boil, then lower heat and let simmer until beans are ten