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Black Bean Spread

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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).

black bean spread on four-grain flatbread with tomato side on white plate

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Black Bean Spread

So easy and so flexible!

Course Appetizer, Lunch, Snack

Author Wardee Harmon

Ingredients

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; omit for Low Vitamin A
2 tablespoons extra virgin olive oil optional; choose avocado oil for Low Vitamin A

Instructions

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

Recipe Notes

*How to Cook Dry Beans.

© Copyright 2008 by Wardee Harmon

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Comments

SC says

December 21, 2010 at 3:16 pm

what does the yeast do?

Reply
- Wardee says
  
  December 22, 2010 at 6:04 am
  
  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/
  
  Reply
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
Kathy Ford says

April 11, 2017 at 3:18 pm

Delphine said she was going to ferment half. WHAT in the world does that mean and why would she be doing that?

Reply
- Millie Copper says
  
  April 11, 2017 at 9:20 pm
  
  Kathy,
  
  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
  
  Reply

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