Total Time
15mins
Prep 0 mins
Cook 15 mins

A modified recipe from the vegetarian cookbook The New Laurel's Kitchen. There's room to vary the recipe to make it suit your tastes including of course Mexican-inspired. The original recipe called for soy beans, but I don't care too much for them so I've substituted pintos-usually; sometimes black beans or red beans. I think the two magic ingredients are the celery and the vinegar. Use for burritos, as a sandwich spread, in portabella mushroom burgers, bagel topping, chip dip, etc.

Ingredients Nutrition

Directions

  1. Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
  2. Next add the celery and pepper if using and cook another 2 to 3 minutes.
  3. Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
  4. Place the cooked, warmed beans into a serving bowl.
  5. Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
  6. Adjust seasoning.
Most Helpful

5 5

I made mine a bit thick so that it could be easily scooped with carrot and celery sticks. The vinegar adds a nice tanginess to the spread and makes this a bit different from your usual dip. I chopped my celery an onions a bit too finely and next time will be less cautious. Used cooking spray instead of oil which made this treat even healthier. Also, your choice of tomato paste, BBQ sauce or katsup makes a big difference for the final flavor so go with the condiment you like best. I used my favorite chipotle sauce and it was just yummy. Thanks.