Soak the black beans in 2 cups of water overnight, or
combine them with 2 cups of water in a saucepan, boil
for 2 minutes, and let stand 1 hour. Cook in the
soaking water over medium heat until very tender,
about 1 hour, then drain and pur e in a food processor
or by putting them through a potato ricer or coarse
strainer.
In a skillet, heat the oil, and the onion, and cook
until golden. Add the garlic and cook 1 minute. Add
the mushrooms, cover, and cook 5 minutes. Uncover and
cook until all the liquid has been absorbed.
Place the walnuts in a blender or food processor and
grind to the consistency of corn meal.
Remove the olive pits and discard, then chop the
olives finely.
Combine all the ingredients except the pimento slices
in a blender or food processor and blend until fairly
smooth, but not creamy. Turn into a serving dish and
chill. Garnish with pimento slices and serve with
Garlic and Herb Bread Chips (See recipe) or squares of
toast.
From The High Road To Health page 44 Formatted to MM
by J.Duckett1 (Kat)
