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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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