Sunday, July 1, 2012

Recipe: Emerald City Bean Spread

 All my best recipes are usually the result of trying to find a way to use up something before it goes to waste. In the case of this bean spread, it was tons of organic basil and an avocado that wasn't quite ripe. This recipe is vegetarian (and can easily be made vegan), full of green goodness, and, to top it all off, delicious! You can use it as a sandwich spread, a filling for wraps, or serve it as a dip at your next Fancy Bean Dip Party... Oh, you haven't heard of those? They're all the rage here in Seattle!

I kid. We have regular, get-as-drunk-as-possible-without-calling-in-sick-in-the-morning parties. Just like everyone else.

 OK, time to be serious.
So there are two variations on this recipe: vegan and vegetarian. The ingredients are as follows.

 VEGETARIAN Ingredients

1 cup dry white beans, soaked overnight
3 cloves garlic
As much Basil as you want and/or have
1/2 medium avocado, cut into chunks
1/4 cup grated Parmesan cheese
1 small zucchini, grated
1 Tbsp Olive Oil
2 Tbsp balsamic vinegar
1 tsp lemon zest
1 Tbsp parsley, fresh or dry
1-2 tsp coarse sea salt

Skip the cheese, reduce the olive oil to 1 tsp, and use a whole avocado


1. Place the soaked beans in a saucepan with one clove garlic, a dash of salt, and enough water to cover the beans by an inch. Bring to a boil, then reduce heat to medium and cook until tender. Don't let the water boil away! Add more if needed.

2. Once the beans are soft, drain any remaining water and rinse the beans under cold tap water.

3. Throw the beans and all the remaining ingredients into a Cuisinart or blender.

4. Blend until smooth and delicious-looking. Like in the picture below.

 5. With a spoon, do some sampling. Did you add enough salt? Does it need lemon juice or more balsamic? At this juncture, you can be the judge.

6. Serve (or store in the fridge)

Note: This is one of those recipes that tastes even better the next day, so it's prefect for making in advance of a party or when prepping lunches for the coming week.

In the next few days, I will be posting a simple recipe using the bean spread, so keep your eyes peeled!

1 comment:

lola said...

I was a vegetarian for 10 years, still love that food, great recipe ! x

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