From the page: Yesterday's beans have a future
Idea 5
Bean spread for toasts
Turning cooked beans into a spread is an old trick of family kitchens and the Middle East, where cooked grains have become creamy pâtés for centuries. It works because well-cooked beans have enough starch that, when blended, they emulsify the olive oil and create a silky texture with no unusual ingredients.
What you need
- Leftover cooked beans (with a bit of broth)
- Olive oil
- Garlic (raw or golden) and salt to taste
- Blender, immersion blender, or fork
- Toasts, day-old bread, or polenta crackers
How to make it
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1
Drain the beans, but save some of the broth — it controls the spread's creaminess and keeps it from being too dry.
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2
Blend the beans with olive oil, garlic, and salt until smooth. If you don't have a blender, mash with a fork for a rustic, texture-rich version.
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3
Keep adding broth little by little until it reaches a spreadable consistency that flows slowly — that way it spreads easily on toast without dripping onto your hand.
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4
Taste and adjust the salt and olive oil, since the beans were already seasoned and it's better to correct than to oversalt.
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5
Spread over toasts or toasted bread and finish with parsley or black pepper for freshness.
Finishing touches
A drizzle of olive oil on top and a pinch of paprika give the spread the look of bar-style appetizers. It lasts 3 days in the fridge in a sealed container.
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