Here is a versatile bean spread you can use as a filling on a sandwich with lettuce and tomato or as a spread on crackers. It’s filling, full of fiber, and economical. If you don’t like celery, try sliced black olives instead.

Bean Spread

1 can pinto beans, rinsed and drained (or 2 c. cooked)
1/2 c. celery, chopped
1/3 c. favorite mayonnaise or to taste
1/2 t. onion powder
1/4 t. garlic powder
1 scallion, chopped (opt.)

In a bowl, mash beans well. Add remaining ingredients and mix together. Serve on whole wheat crackers. Yields 2 c.

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