Easy Vegan Bean Spread

15 mins (cooking 15)
20 ingredients
1.5 servings
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.

Categories:  <-15-mins , vegan , lunch~snacks , easy , beans , quick , inexpensive , vegetarian , time-to-make ,
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Serving Size (280.27 g)
Servings 1.5
Amount per Serving
Calories 175.35 Calories from Fat 93.33
% Daily Value *
Total Fat 10.37g 23.93%
Saturated Fat 1.48g 11.07%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 485.11mg 30.32%
Total Carbohydrate 20.04g 10.02%
Dietary Fiber 6.26 g 37.54%
Sugars 7.04 g %
Protein 3.9g 11.71%
Vitamin A 1188.48IU% Vitamin C 5.66mg%
Calcium 105.05mg% Iron 2.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced green bell pepper, fresh ground pepper, fresh parsley, fresh lemon juice