Black Bean Hummus

INGREDIENTS:

1 1/2 c Cooked black beans;
-preferably from 2/3-cup
-dried beans
1 tb Oil
2 Onions; sliced
2 Carrots; sliced
2 Celery stalks; sliced
4 Cloves garlic; crushed
1 tb Tomato paste
14 oz Canned tomatoes
2 tb Low sodium soy sauce
1 tb Chopped fresh parsley
3 oz Grated cheddar cheese

Drain the beans, reserve or make 1-1/4 cups of the broth. Set aside.

Heat oil in pan, add onion and fry until softened. Add carrot, celery and garlic and fry for 5 minutes, strring occasionally.

Add the reserved bean liquid, beans, tomato paste, tomatoes with their juice and soy sauce. Cover and simmer for 45 minutes.

Stir in the parsley, then turn into a shallow overproof dish. Sprinkle with cheese.

Place under a preheated broiler, until golden.

Serve 4. Prep 20. (Add time to cook the beans). Cooking time 50 mins. May be frozen without the cheese topping. mc-PER SERVING 37% cff: 263 cals; 11g fat; 14g prot; 29g carb; 22mg chol; 841mg sod; 9.1g fiber.

*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226 from Pat Hanneman (Kitpath)