This spread is quickly put together with kidney beans and spices. Make any snack more tasty by adding this spread; it is versatile and works with crackers, wraps, breads, rice or corn cakes as well as baked potatoes.
Spice up this dip with more cayenne and black pepper for a rich and concentrated flavour.
Use beans that you previously cooked in a batch, or open up a can. The below preparation time considers the use of previously cooked or canned beans only. If you need to cook dried beans, add 24 hours of soaking time and 1 - 2 hours of cooking time.
| Servings | Prep Time |
| 8 small servings | 5 minutes |
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This spread is quickly put together with kidney beans and spices. Make any snack more tasty by adding this spread; it is versatile and works with crackers, wraps, breads, rice or corn cakes as well as baked potatoes.
Spice up this dip with more cayenne and black pepper for a rich and concentrated flavour.
Use beans that you previously cooked in a batch, or open up a can. The below preparation time considers the use of previously cooked or canned beans only. If you need to cook dried beans, add 24 hours of soaking time and 1 - 2 hours of cooking time.
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Ingredients
- 1 cup Kidney Beans cooked
- 1 clove Garlic
- 0.5 Tsp Lemon juice
- 0.25 Tsp Sea Salt
- 1 pinch Black Pepper
- 1 dash Cayenne
- 0.5 Tsp Coriander ground seed
- 0.5 Tsp Oregano dried herb
Servings: small servings
Instructions
- If you need to cook the kidney beans from dry, allow to soak in water for 24 hours prior boiling for 1 to 2 hours. Drain off water prior mixing in any ingredients.
- Mince the garlic and mash kidney beans with a fork (use a food processor, if you desire a finer spread consistency). Add lemon juice, herbs and spices and mash thoroughly to desired thickness. Use right away or store in fridge in airtight container for up to 3 days.
- Use as spread on crackers, wraps or breads.
- Top up with veggies and herbs of your choice. Enjoy!
Recipe Notes
Variation: use fresh herbs and chili peppers.
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We going to make this for lunch.