Pinto Bean Sandwich Spread Recipes

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CREAMY PINTO BEAN DIP



Creamy Pinto Bean Dip image

Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.

Provided by Rhoda Boone

Categories     Dip     snack     Super Bowl     Bean     Onion     Wheat/Gluten-Free     Vegan     Vegetarian     Appetizer

Yield Makes 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1/3 cup chopped red onion
1 (15-ounce) can low-sodium pinto beans, rinsed and drained
2 garlic cloves, chopped
3 tablespoons chopped red bell pepper
3/4 teaspoon chili powder
1 1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more

Steps:

  • Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
  • Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
  • Do Ahead
  • Bean dip can be made 3 days ahead. Store in an airtight container and chill.

EASY VEGAN BEAN SPREAD



Easy Vegan Bean Spread image

A modified recipe from the vegetarian cookbook The New Laurel's Kitchen. There's room to vary the recipe to make it suit your tastes including of course Mexican-inspired. The original recipe called for soy beans, but I don't care too much for them so I've substituted pintos-usually; sometimes black beans or red beans. I think the two magic ingredients are the celery and the vinegar. Use for burritos, as a sandwich spread, in portabella mushroom burgers, bagel topping, chip dip, etc.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 17

1/2 medium white onions or 1/2 medium yellow onion, minced
1 tablespoon olive oil
1 -2 garlic clove, minced
1 medium celery (with leaves, minced)
1/4 cup diced green bell pepper (or 1/2 jalapeno, diced for spicier version)
2 tablespoons tomato paste (I use ketchup or even BBQ sauce)
1/2 teaspoon italian seasoning (salt-free) or 1/2 teaspoon taco seasoning (salt-free)
1 1/2 cups beans, of your choice cooked and mashed
2 teaspoons white vinegar, to taste
1/4 teaspoon salt
fresh ground pepper
fresh parsley
shoyu
fresh lemon juice
cumin
cilantro leaf
cayenne

Steps:

  • Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
  • Next add the celery and pepper if using and cook another 2 to 3 minutes.
  • Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
  • Place the cooked, warmed beans into a serving bowl.
  • Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
  • Adjust seasoning.

EASY PINTO BEAN "HUMMUS"



Easy Pinto Bean

EatSimpleFood.com This easy and creamy pinto bean "hummus" recipe tastes delicious with dipped veggies or chips, with cream cheese, and salsa, or as a spread in sandwiches or wraps.

Provided by Beckie Hemmerling

Categories     Dip

Time 10m

Yield 5

Number Of Ingredients 8

15 ounce can pinto beans, drained and rinsed
2 ½ Tbsp fresh lemon juice (~½ lemon)
2 Tbsp olive oil
2 Tbsp water
½ tsp cumin
½ tsp chili powder
¼ tsp garlic powder
¾ tsp salt

Steps:

  • Add sea salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread, wraps, and veggies. Happy Eating! Beckie

Nutrition Facts : Calories 112 calories, Sugar 0.2 g, Sodium 467 mg, Fat 6.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 11.6 g, Fiber 0.2 g, Protein 3.8 g, Cholesterol 0 mg

PINTO BEAN SANDWICH SPREAD



Pinto Bean Sandwich Spread image

I am newly vegetarian and I have discovered this concoction. It is very tasty on half a pita with sprouts, red pepper, fresh basil and some fat free cheese.

Provided by chefmopotts

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can pinto beans
2 tablespoons nonfat yogurt
cumin
curry
garlic powder

Steps:

  • Rinse and drain the beans.
  • Add spices.
  • Mash with a potato masher or masher of your choice.
  • Enjoy!

Nutrition Facts : Calories 154.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 7, Carbohydrate 28.2, Fiber 9.5, Sugar 0.9, Protein 9.9

QUICK WHITE BEAN SPREAD (VEGAN PâTé)



Quick White Bean Spread (vegan pâté) image

Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!

Provided by HurryTheFoodUp

Categories     Appetizers     Sides

Time 10m

Number Of Ingredients 12

1 medium onion
1 clove garlic
2 tbsp olive oil
1 can white beans ((1 can = 15.5 oz))
¼ cup sun dried tomatoes in oil
½ lemon ((juiced))
2 tbsp parsley, fresh ((or frozen, chopped, use less if dried))
2 tbsp chives, fresh ((or frozen, chopped))
1 tbsp water
Salt and pepper to taste
2 tbsp tomato puree
Worcestershire sauce (vegetarian) ((A few drops also combine nicely with this. Make sure you grab an anchovy-free, vegan one))

Steps:

  • Roughly chop the onion and garlic.
  • Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
  • Drain and rinse the beans and place them in the bowl.
  • Juice the lemon.
  • Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.

Nutrition Facts : ServingSize 325 g, Calories 327 kcal, Carbohydrate 42 g, Protein 13 g, Fat 16 g, SaturatedFat 2.3 g, Sodium 476 mg, Fiber 12 g, Sugar 2.9 g

PINTO BEAN SPREAD



Pinto Bean Spread image

This is a quick and easy spread/dip that's perfect for last minute company. Can be served with French bread, crostini, crudites, toast points, or crackers.

Provided by DHANO923

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 1h15m

Yield 16

Number Of Ingredients 8

1 (15 ounce) can pinto beans, drained and rinsed
1 cup nonfat cottage cheese
1 clove garlic
2 tablespoons lemon juice
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 tablespoon butter, softened
¼ teaspoon seasoned salt

Steps:

  • In a blender or food processor, blend the pinto beans, cottage cheese, garlic, lemon juice, parsley, dill, butter, and seasoned salt until smooth. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 34.4 calories, Carbohydrate 3.9 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 129.9 mg, Sugar 0.7 g

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