White Bean Spread

Vegetarian, in this case vegan spreads for toasts, sandwiches and crackers present a great alternative to cream cheeses and cold cuts. The one I am offering today has more protein than meat and is a good source of iron, vitamin B, potassium, phosphorus and calcium. I never get tired of this spread because it perfectly imitates the flavor of meat. I love having it on a piece of whole grain bread, topped with pickled jalapeños. Here is my simple recipe for pickled jalapeños: Refrigerator Pickled Jalapeño Peppers

• Difficulty: Easy
• Category: Vegetarian
• Cuisine: Eastern Europen

Ingredients

• 1 can/15oz (425g) great northern beans
• 1 medium onion (Diced small.)
• 1 apple (Shredded.)
• 3 tbsp neutral vegetable oil
• 1 tbsp marjoram
• salt, black pepper (To taste.)

Instructions

1. Drain the beans off all liquid. Set aside. Dice the onions and, using a box vegetable shredder, coarsely grate the apple. In a medium-sized skillet, pour vegetable oil. Turn the heat on and sauté onions until golden. Add shredded apple and sauté for an additional 2-3 min. Let it cool.
2. Using a potato masher, crush the beans. Leave a few pieces untouched to have some structure in your spread. Add onions, salt, black pepper and marjoram. Stir well, cool in the fridge and serve.

Recipe Notes