I was browsing through some blogs last night and stumbled upon a post about a really delicious, easy and healthy bean spread. Oh,and the spread is supposed to be placed on a sandwich with some kale on top. I was hooked. First of all, I am all about quick and easy, healthy cooking. Secondly, I could feed this spread to my twin babies, who’d love a little extra protein, so that they can finally grow up and take their toys back from their big brother. Thirdly, I could feed the kale to my oldest, who thinks that eating kale makes you grow big enough to drive a real car ( ok, I taught him that.)

I tripled the bean spread recipe and we had the leftovers for lunch today. The babies had the spread with some celery sticks and avocado chunks and we had  baked potatoes with bean spread, avocado , kale and chives. 

After playing with the  original recipe a bit, here’s the spread and the sandwich:

 

 

Rustic White Bean Spread

  • 1 can of white cannellini beans, drained and rinsed (or 1 heaping cup of cooked beans)
  • juice from one lemon
  • 1-2 garlic cloves
  • 2 Tbs tahini
  • 1 Tbs water (or more for desired consistency)
  • 2Tbs olive oil
  • sea salt and freshly ground black pepper, to taste

Process everything until smooth.

 Kale

 Heat a bit of olive oil and water in a frying pan. Add a small garlic clove, minced, stirring a minute until fragrant. Add 1-2 tbsp. of Bragg’s amino acid sauce. Toss in a couple handfuls of kale (stems removed, chopped). Sautee until wilted. Add a few drops of tobasco, if desired.

Sandwich

 Place a generous dollop of warmed white bean spread over two pieces of toast. Top with cooked kale. Squeeze a splash of lemon over everything and put a slice of lemon on top (optional). I also put a tomato slice on top.

 

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