Eat Recipes |
Red Bean Dip |
| Ingridients: 5 oz red kidney beans, dried 2 each garlic clove 1 each jalapeno pepper 1/4 cup water 1/2 cup corn oil 1 1/2 teaspoon cider vinegar 1/2 teaspoon paprika 1/2 teaspoon fresh ground pepper 1/4 teaspoon chili powder 1/4 teaspoon salt 1 dash tabasco sauce |
Preparation: Cover the beans with cold water and soak overnight. Drain beans; place them in a saucepan, and cover with cold water. Bring to a boil, then lower heat and simmer about 45 minutes or until beans are tender. Drain and cool completely. Mix all ingredients in blender or food processor. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
177.98 |
| Energy | kcal |
1157 |
| Protein | g |
14.27 |
| Total lipid (fat) | g |
109.61 |
| Ash | g |
4 |
| Carbohydrate, by difference | g |
35.2 |
| Fiber, total dietary | g |
14.2 |
| Minerals | ||
| Calcium, Ca | mg |
80 |
| Iron, Fe | mg |
4.53 |
| Magnesium, Mg | mg |
69 |
| Phosphorus, P | mg |
221 |
| Potassium, K | mg |
637 |
| Sodium, Na | mg |
935 |
| Zinc, Zn | mg |
1.46 |
| Copper, Cu | mg |
0.425 |
| Manganese, Mn | mg |
0.541 |
| Selenium, Se | mcg |
2.7 |
| Vitamins | ||
| Vitamin C | mg |
11.9 |
| Thiamin | mg |
0.177 |
| Riboflavin | mg |
0.134 |
| Niacin | mg |
1.197 |
| Pantothenic acid | mg |
0.397 |
| Vitamin B-6 | mg |
0.36 |
| Folate | mcg |
114 |
| Vitamin B-12 | mcg |
0 |
| Vitamin A, IU | IU |
906 |
| Vitamin E | mg_ATE |
23.093 |
| Lipids | ||
| Fatty acids, total saturated | g |
13.933 |
| Fatty acids, total monounsaturated | g |
26.438 |
| Fatty acids, total polyunsaturated | g |
64.312 |
| Cholesterol | mg |
0 |