Mexican Bean Spread
10 minutes
Fibre-rich tinned beans are the base for an easy spread that makes a satisfying snack with wholegrain biscuits, wholemeal pita crisps or baked tortilla crisps. It can also be used as a sandwich filling with grated carrots, sliced cucumber, tomatoes and lettuce.
Patsy Jamieson, Diane Temple
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Ingredients
Serves: 10
- 400-g can kidney beans, drained and rinsed
- 1½ tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- a few drops of Tabasco sauce, or to taste
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh coriander (or parsley)
Directions
Preparation:10min ›
Ready in:10min
- Combine beans, lime juice, oil, garlic, cumin, Tabasco and pepper in a food processor. Process until smooth, stopping to scrape down the sides of the bowl once or twice. Transfer to a medium bowl and stir in coriander (or parsley). The spread will keep, covered, in the refrigerator for up to 4 days.
