Kidney Bean Dip
|Kidney beans||1 Cup (16 tbs)|
|Tarragon vinegar||3 Tablespoon|
|Kidney bean liquid||1⁄2 Cup (8 tbs)|
|Onion||1 Small, peeled|
|Soy flour||4 1⁄2 Tablespoon|
|Dill seed||1 Tablespoon|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
Cook kidney beans according to preferred method.
Drain and reserve liquid for soup.
Process next seven ingredients in electric blender until pureed.
Add kidney beans gradually, working them in with a spatula until they are evenly pureed.
Add mayonnaise and continue to blend until it is mixed in evenly.
Serve immediately or refrigerate in closed container.
It will keep well for a week.
Serving size: Complete recipe
Calories 3640 Calories from Fat 2751
% Daily Value*
Total Fat 307 g473%
Saturated Fat 29.9 g149.7%
Trans Fat 0 g
Cholesterol 235.7 mg78.6%
Sodium 3025.3 mg126.1%
Total Carbohydrates 156 g52.1%
Dietary Fiber 39.7 g158.8%
Sugars 14.2 g
Protein 69 g137.1%
Vitamin A 1.8% Vitamin C 34.2%
Calcium 55.1% Iron 107.5%
*Based on a 2000 Calorie diet