HABANERO CHEDDAR AND BLACK BEAN SPREAD
Makes about 2 cups
Ingredients
• 1 (15-oz.) can black-eyed peas or black beans, drained
• 2 tbsp. olive oil
• 1 1/2 tbsp. fresh lime juice
• 1 1/2 tsp. ground cumin
• 4 oz. Cabot Habanero or Chipotle Cheddar, grated (about 1 cup, lightly packed)
• salt to taste
Directions
1. In medium bowl, combine black-eyed peas or black beans, oil, lime juice and cumin; mash coarsely with potato masher (mixture should hold together but some beans should still be visible).
2. Gently stir in cheese; taste and season with salt if needed. Serve in red or yellow shells, surrounded by oven-crisped triangles of tomato or spinach flatbread or crackers.
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
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