Easy Vegan Bean Spread
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.
beans, celery, black pepper, garlic, green pepper, italian seasoning, olive oil, salt, tomato paste, onions, white vinegar
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