Spicy Bean Spread

Adapted from The McDougall Program

  • 1 16 oz. can pinto or kidney beans
  • 1/2 onion
  • 1 tomato (optional)
  • 2 cloves garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 lemon


Drain and rinse beans. Chop onion and tomato. Mince garlic. Juice lemon.

Put all ingredients in food processor and puree.

Use on bread or pitas for sandwiches. Could also be used as bean dip with tortilla chips.

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