Redredbeanspread Recipes

13 WAYS TO COOK RED BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a red bean recipe in 30 minutes or less!

RED-RED BEAN SPREAD

Steps:

• Preheat broiler.
• Cut bell peppers in half lengthwise; discard seeds and membranes.
• Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
• Broil 10 minutes or until blackened.
• Place in a zip-top plastic bag; seal.
• Let stand 5 minutes.
• Peel and chop.
• Place bell peppers and remaining ingredients in a food processor, and process until smooth.
• *You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own.

RED BEAN-TAHINI SPREAD

Steps:

• Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
• Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.

RED BEAN AND WALNUT SPREAD

Steps:

• Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
• Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
• Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
• Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
• Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
• Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

NEW ENGLAND BEAN DIP

Steps:

• Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.