Cuban Black Bean Dip

Ingredients

 * 1 cup Dried black beans, (or 16 oz. can of black beans)
 * 2 tbl Chopped red onion
 * 2 tbl balsamic vinegar
 * 1 tbl Fresh orange juice
 * 1 med clove of garlic, crushed
 * salt and pepper to taste

Directions

 * 1) Serve this low-fat pate with toasted pita triangles and sliced veggies. The dip can be stored in the refrigerator for a couple of days.
 * 2) Soak the beans in water overnight; drain, and cook in 4 cups of water for about 1-1/2 hours or until tender. Drain again.
 * 3) In a blender or food processor, combine beans, 1 Tbsp. chopped onions, vinegar, O.J., and garlic; blend until smooth. Season with salt and pepper, mix in remaining onions, and place in serving bowl.