Kidney Bean & Walnut Spread
Walnut and Kidney Bean Spread
Ingredients:
1/3 cup chopped walnuts
2 cloves garlic
2 tablespoons red wine vinegar
2-3 tablespoons water
salt
1/8 teaspoon cayenne pepper
fresh ground black pepper
2 15-ounce cans Teasdale kidney beans drained and rinsed
3 tablespoons chopped parsley
Directions:
Place the walnuts and garlic in a food processor and process until finely chopped, stoping machine and scraping down sides as necessary. Add the vinegar, 2 tablespoons water, salt, cayenne and black pepper and process until it forms a chunky paste. Add additional water if necessary.
Add the well drained beans to the processor and pulse about 6 to 8 times, enough to crush most of the beans but not puree them.
Transfer to a bowl and top with parsley. Cover and refrigerate for at least 1 hour before serving.
