Mexican Bean Spread

Mexican Bean Spread


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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

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)

Preparation:10min  ›  Ready in:10min 

  1. 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.

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