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
- Combine 2 cups of beans, bean juice, vinegar, garlic, oils and salt in a food processor or blender.
- 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.
- Transfer to a bowl.
- Add salt, cilantro and green onions and mix with a spoon.
- Taste and adjust seasonings as necessary.
- 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.
