White Bean Spread

Yield: about 3 cups

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Try this twist on the traditional Tuscan bean dip. This spread is delicious on artisan-baked bread or can be used as a base for sandwiches.

Ingredients

Preparation

Remove any stones or dirt from the beans. Cover with cold water and soak overnight. Drain and rinse thoroughly.

In a pot, add the beans and cover with vegetable stock. Add the onion and salt. Cook beans until soft; the cooking time depends on the bean used, but around one hour. Let the beans sit in the cooking liquid until cold. Drain off liquid.

In a food processor, add the cooked beans and all the other ingredients. Process until creamy. Refrigerate until ready to use, or freeze in smaller protions using freezer bags. Beans are highly perishable and should be used within three days.

Notes

* Organic soybeans are strongly recommended, since organic standards prohibit genetic engineering. This is especially important because two-thirds of the U.S. soy crop is genetically engineered. Dried organic soybeans are available in bulk at all PCC Natural Markets.

Recipe by Chef Birgitte Antonsen, PCC Cooks instructor

Source: Sound Consumer November 2002

Learn more about our recipes. View guidelines »

More about: soybeans, tahini, white beans

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