Kidney Bean Spread


Prep Time

10 minutes

Prep Notes

Use organic ingredients whenever possible to avoid toxin exposure.

Cooking Time

n/a

Yields

10 servings

Ingredients

2-3 cups cooked kidney beans plus 1/4 cup bean liquid, 3 Tbs brown rice vinegar, 2 cloves garlic, 3 Tbs olive oil, 1 Tbs flax seed oil, 1/2 tsp sea salt, 1/4 cup minced cilantro, 1/4 cup minced green onions, pepper to taste.

Directions

  1. Combine 2 cups of beans, bean juice, vinegar, garlic, oils and salt in a food processor or blender.
  2. Process until smooth and creamy. If you want a thicker dip add the extra cup of beans 1/4 cup at a time until you reach the desired consistency. 
  3. Transfer to a bowl.
  4. Add salt, cilantro and green onions and mix with a spoon.
  5. Taste and adjust seasonings as necessary.
  6. Serve with cut-up veggies or chips.

Notes

  • You can use canned beans. Wash them well, and add 1/4 cup water instead of cooking liquid.