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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Dips and spreads are made for eating on the trail along with bread or crackers, and robust flavors are what you need when eating outdoors. This spread is very tasty and nutritious and can be prepared ahead. This can be eaten as 2 lunches. I found this recipe in The Trailside Cookbook. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
14 ounces black beans (400 g) |
2 garlic cloves, minced |
4 tablespoons hot salsa (60 ml, according to taste) or 1 medium salsa (60 ml, according to taste) |
1/2 cup cottage cheese (125 ml) |
1 teaspoon hot pepper sauce, opt (5 ml) |
2 teaspoons ground cumin (10 ml) |
1 teaspoon chopped fresh coriander (5 ml) |
salt and pepper, to taste |
Directions:
1. Drain the beans of their liquid and place them in a blender with all the other ingredients. Blend until smooth.
2. Pack into two airtight containers; each one should provide enough dip for six people. Refrigerate until required. On the trail, eat it on the first day unless you can keep it in a cooler.
3. Note: Or At Camp: Drain the beans and place in bowl with all the other ingredients. Use a fork, first to crush all ingredients and then to mix them into as smooth a paste as possible.
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