Easy Vegan Bean Spread
"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...."
INGREDIENTS
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1/2 medium white onions or 1/2 medium yellow onion, minced
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1 tablespoon olive oil
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1 -2 garlic clove, minced
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1 medium celery (with leaves, minced)
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1/4 cup diced green bell pepper (or 1/2 jalapeno, diced for spicier version)
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2 tablespoons tomato paste (I use ketchup or even BBQ sauce)
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1/2 teaspoon italian seasoning (salt-free) or 1/2 teaspoon taco seasoning (salt-free)
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1 1/2 cups beans, of your choice cooked and mashed
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2 teaspoons white vinegar, to taste
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1/4 teaspoon salt
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fresh ground pepper
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fresh parsley
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shoyu
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fresh lemon juice
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cumin
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cilantro leaf
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cayenne
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