Description
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.
Ingredients
- White Onions
- Olive Oil
- Garlic Clove
- Celery
- Green Bell Pepper
- Tomato Paste
- Italian Seasoning
- Beans
- White Vinegar
- Salt
- Fresh Ground Pepper
- Fresh Parsley
- Shoyu
- Fresh Lemon Juice
- Cumin
- Cilantro Leaf
- Cayenne
Instructions
- 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
- 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