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).
Black Bean Spread
- 4 cups black beans cooked , *
- 1/2 cup pure water
- 1 teaspoon sea salt
- 1 teaspoon ground 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.
© Copyright 2008 by Wardee Harmon
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what does the yeast do?
SC — The yeast is for flavor and also a good dietary supplement for the B-vitamins (except for B12). Read more here: https://traditionalcookingschool.com/2009/04/06/nutritional-yeast/
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.
Kathy Ford says
Delphine said she was going to ferment half. WHAT in the world does that mean and why would she be doing that?
Millie Copper says
Fermenting can increase the digestibility and nutrition. Plus it tastes so good!
Adding salt and whey then letting the bean spread sit at room temperature one to three days is all that is needed.
We have more on fermenting beans and other things in our Lacto-Fermentation eBook https://traditionalcookingschool.com/lp/lacto-fermentation-ebook/ or eCourse https://traditionalcookingschool.com/lp/member/
~Millie, TCS Customer Success Team