Walnut and Kidney Bean Spread

Walnut and Kidney Bean Spread (Lobio)

I like hummus as much as or more than the next vegan. After all, I have between ten and twelve hummus recipes on this blog, depending on what you count as hummus. But lately I’ve been thinking that I eat too many chickpeas and need a little variety in my bean dips, so I’ve been doing a little experimenting with other types of beans.

This red bean-based spread is a variation on Lobio, a popular dish in the former Soviet republic of Georgia. I adapted a recipe from one of my favorite cookbooks, Madhur Jaffrey’s World-of-the-East Vegetarian Cooking, by reducing the amount of walnuts, increasing the amount of beans, and omitting the olive oil. The original recipe kept the kidney beans whole so that it was more of a salad than a spread, but I wanted to stuff it into pita bread and make it into sandwiches so I slightly mashed the beans along with the walnut dressing. The results were a tangy spread that tastes great packed into a pita with a lot of vegetables or spread on French bread piled high with lettuce, tomato, and sliced radishes. My recipe makes a lot, but the good news is it keeps well in the fridge for at least a week.

Read the rest of Walnut and Kidney Bean Spread (333 words)

© svoisin for FatFree Vegan Kitchen, 2014. | Permalink | 22 comments | Add to del.icio.us
Post tags: , , , , ,

Read full article at blog.fatfreevegan.com

This entry was posted in Recipes. Bookmark the permalink. Trackbacks are closed, but you can post a comment.

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>