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Simple Bean Spread

January 17, 2012

This is a simple recipe for a bean topping that is great with toast or crackers. Almost any kind of bean can be used in this way and if you use chic peas and a little tahini this is also a basic guideline for making hummus. The ingredients list is very simple:

 

–       cooked beans (or canned) drained.

–       Olive oil

–       Lemon (or vinegar)

–       Salt

–       Finely minced fresh raw garlic

–       Fresh chopped parsley or other fresh soft herbs (mint, chives, cilantro, etc)

–       Pepper, chili flake or other spices (cumin, coriander, paprika…keep it simple)

 

How much of each ingredient you add depends on your own personal taste and how much you want to make, and whether you are using cooked or canned beans. Canned beans usually contain a fair amount of salt, whereas  home cooked beans contain only that which you add so you need less salt when using canned beans than home cooked. Canned beans will be plenty soft, but if you are using beans cooked from dry make sure they are well cooked and soft. Pour your beans into a bowl. add in a bit of minced raw garlic. Raw garlic has a great spicy taste to it, but it’s strong, so add a little then taste to see if you need more. Add in your herbs and drizzle generously with olive oil. Drizzle some fresh lemon juice in. as with the garlic, you want the lemon to add a fresh bite to the beans, but too much can be abrasive. Start light then adjust. Season with salt and pepper. Taste the spread to determine if you need extra of any of the ingredients. Beans respond well to generous amounts of olive oil. Don’t be shy with the oil when making a spread like this. You can also salt this spread generously to taste too (unless you have medical reasons not to). Beans are delicious when well oiled and salted. Trust you taste buds and serve when it tastes good, Enjoy.

 

Note: this spread can also be made in a food processor for a creamier texture. Just blend it all up and adjust for taste the same way.

 

 

 

 

 

 

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