Spicy red bean spread
By Sari Huhtala
As teens, my nephews used to love it when I’d serve up this spicy red bean spread. It’s a fast and filling topper for crackers, and a great picnic basket delight!
- 1 cup of red kidney beans or red beans (rinsed and drained if using canned)
- 3 tbsp olive oil
- 3-7 cloves of raw garlic (depending on tastebuds)
- 1 tsp of chilli powder
- 1/4 tsp of cayenne pepper (add more for extra heat)
- Optional: 1tsp of cumin
- Optional: 2 tbsp of lemon or lime juice (this helps preserve the spread)
Blend all ingredients together in a food processor until smooth.
If you do not have a food processor, simply mash beans to desired texture, then add remaining ingredients. Cover and refrigerate for up to three days.