Black Bean Spread

September 12, 2008 By 4 Comments
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This spread is just fabulous. Really hit the spot today. You can see our delicious and simple lunch in the picture (see also Four-Grain Flatbread).

The recipe is flexible; a couple of the ingredients are optional. Can’t beat that! I’m sure it could be livened up with cilantro or cayenne pepper.

  • 4 cups cooked black beans (see How to Cook Dry Beans)
  • 1/2 cup pure water
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 tablespoon nutritional yeast (optional, but recommended)
  • 2 tablespoons extra virgin olive oil (optional)

Combine all ingredients in bowl of food processor. Blend until well mixed, but leave a little chunky. Refrigerate.

© Copyright 2008 by Wardeh Harmon

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Filed Under: Appetizers, Appetizers (Gluten-Free), Beans, Grains and Vegetables, Beans, Grains and Vegetables (Gluten-Free), Dips and Spreads, Dips and Spreads (Gluten-Free), Recipes Tagged With: , , , , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

Comments

  1. SC says:
    December 21, 2010 at 3:16 pm

    what does the yeast do?

    Reply
  2. Delphine says:
    March 30, 2012 at 11:08 am

    I just made this last night. Yummy! I split the recipe and put half in the fridge, and the other half I’m fermenting. Looking forward to it.

    Reply

Trackbacks

  1. Cooking Dry Beans | GNOWFGLINS says:
    March 23, 2010 at 3:49 pm

    [...] Black Bean Spread [...]

    Reply

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