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.

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    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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