AMERICAN SOUTHWEST: South of-the-Border Sandwich Spread

June 15, 2008 at 8:35 pm Leave a comment

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones

While Jeff and I were watching Lars and the Real Girl the other night, we kept going back for more of this spread and toast. I didn’t have any parsley, so I just doubled the celery leaves. Also, I used a combination of pinto beans and red beans with onions and garlic that I had cooked last week.

2 cups cooked pinto or kidney beans
1/4 cup tomato paste or ketchup
1/4 cup minced parsley
1/4 cup minced celery leaves
1/4 cup finely chopped onions
1/2 tsp salt
2 tsp mild or hot chili powder
1/8 tsp cayenne pepper

In a bowl, mash the beans with a fork. Stir in the tomato paste or ketchup, parsley, celery, onions, salt, chili powder, and cayenne. Adjust seasonings to taste. It’s best if it’s made a few hours ahead to allow the flavors to blend fully.

Dip Variation: Add 2 to 4 TBSP water until a dip consistency is reached.

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Entry filed under: American Southwest, Dairy-Free, Gluten-free, Vegan, Vegetarian, Wheat-free. Tags: , .

SUBSTITUTE: Condensed Cream of Mushroom Soup ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks

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