Curried bean sandwich spread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 1 | Onion; finely chopped | |
| 1 | cup | Diced celery |
| 1 | Green bell pepper; diced | |
| ½ | cup | Diced carrot |
| 2 | Cl Garlic; minced | |
| 2½ | teaspoon | Curry powder |
| ½ | teaspoon | Ground cumin |
| 1 | tablespoon | Soy sauce |
| 3 | cups | Cooked white beans |
Directions
Recipe by: The New McDougall Cookbook Preparation Time: 0:20 Place the water in a saucepan and add all of the vegetables and the garlic.
Cook, stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and soy sauce, and mix well. Remove from the heat. Add the beans; mix well. Place the mixture in a food processor or blender and process briefly until chopped but not pureed. Chill.
112 calories, ½ grams fat per ½ cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994