Saturday, December 8, 2012

Easy Tex-Mex Black Bean Sandwich Spread


I'm as busy as anybody I know, this time of year. I need some quick and easy lunches for the family, without breaking the bank.

This is black bean sandwich spread on a slice of whole wheat bread. It doesn't look like much here, but it's a tasty alternative sandwich filling, and just pennies per sandwich (under 5c per 2-tablespoon serving). 

Last Saturday, lunch was an every man for himself affair. I set out sliced bread and a tub of this sandwich spread. We all helped ourselves. Making our own, and using simple and pre-seasoned ingredients (like the salsa), is a real time saver for me.

When I have cooked beans, salsa and oil, plus a food processor, this is a cinch to make.

I dump some cooked beans (I like black for this spread) into the food processor. Add some salsa and a drizzle of oil (olive or vegetable, depends on how thrifty I'm feeling in the moment). Process, taste, add more salsa or beans, as desired. I sometimes add a pinch of salt (again depending on my mood, sometimes I want it lower sodium, other times I'm in the mood for something saltier).

If I'm making sandwiches for to-go lunches, I'll spread the bread with a thin layer of butter, to prevent the bread from absorbing too much water from the spread. In a pita pocket, bean spread is delicious with shredded lettuce, chopped tomato, grated cheese and/or sour cream, chopped avocado and sliced olives.

This spread freezes well, so I make a large batch, divide into containers large enough to hold a week's worth of spread, and freeze until needed. Just thaw and use.

We do eat a lot of beans in our house. I'm always on the hunt for new ways to use beans. Do you have any favorite ways to prepare them?

10 comments:

  1. We may try this this weekend. I think my family would like it.

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    1. Hi live and learn,
      I hope you enjoy this as much as my family does.

      Delete
  2. That would help me use of some of our black beans..I wonder if I throw in some garbanzo beans, how that would be?? hhmmm, will have to experiment. Thanks for the great idea.
    lisa

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    1. Hi lisa,
      I would think the garbanzo beans would blend nicely with the black. Let me know how it tastes, if you add them.

      Delete
  3. I love new ideas for beans and this fits perfectly for me...simple and cheap. Thanks for the recipe, your recipe is how I cook, a little of this, little of that till it tastes just right.

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    1. Hi Lois,
      I hope you enjoy it. A little of this, a little of that is how I cook most days. It does make it a challenge to tell someone else how to prepare something!

      Delete
  4. I just discovered beans.Nothing very exciting but delicious,but I've been enjoying "freezer friendly burritos" from Tammy's Recipies http://tammysrecipes.com/freezer_friendly_bean_and_rice_burritos
    I have yet to master cooking dry beans though. Following directions they are still hard so I've continued to cook and end up with mushy beans. I just need to watch my timming closely and find the perfect length for my equipment.

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    1. Hi frugal spinster,
      I'll check out that link. Thanks for it.
      I still have trouble getting my beans just right. I need to time them better. However I have very good luck getting garbanzo beans just right. They come out nice and firm, but still cooked through.

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  5. My children have always been fond of bean burritos. To them that simply meant refried beans with a bit of shredded cheese wrapped in flour tortillas. They didn't want anything else on them. (Hubby and I prefer a few add ons like lettuce/tomato or salsa.)

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    1. Hi Shara,
      Mmmm, I love burritos. But I like to add all sort of goodies to them, beans, grilled onions and peppers, fresh salsa, rice, corn. I'm getting hungry just thinking about a burrito!

      Delete

I'm so glad that you stopped by today. Please comment, and let me know what you're thinking.