Kidney Bean Sandwich Spread

Wednesday, March 07, 2007


When I was taking Home Ec. in junior high back in Fairview, Alberta one of the most memorable cooking projects was a sandwich day. We made a sandwich filling out of carrots, peanut butter, and raisins and another out of mashed kidney beans, mayonnaise, and chopped onion. This is a leaner version of the kidney bean sandwich, sharpened with cumin. I also like using it as a dip with crackers.

Mash one 14 oz can of red kidney beans and stir in one tablespoon minced onion, half a teaspoon toasted ground cumin, and salt to taste (the beans might have been canned with enough salt already). Use as a sandwich filling or dip with crackers or chips. Better the next day.

The carrot salad shown is from a Food TV blog. I love this salad - brightness, tang, crunch. Both these recipes you can make on Sunday night and eat for the next couple of days.

7 comments:

MissPinkKate said...

I love a good white bean mush sandwich. I'll have to try this!

Anonymous said...

Really looking forward to trying this. I love your blog!

Mimi said...

Your blog is now as creative as your recipes, Pepper. It all looks great.

Daniel Koontz said...

First time stumbling on to your blog, I really like your recipes! Keep up the great work.

Best,
Daniel

http://casualkitchen.blogspot.com

Sara said...

Love the new look to your blog, and I can't wait to try the kidney bean sandwiches!

Pepper said...

Thanks Sara and Mimi, the previous reno project had not-as-expected results so I tried a redo. Like many Blogger blogs, is is part of the upgrade to the new version.

Not an Actual Guru! said...

Oh, I'm going to try this with black beans, garlic, and cumin....

Great blog, mind if I link back to you?