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.