Free Recipe Chunky Bean Spread Sandwiches
Recipe Type: Free Recipes
Recipe Preparation: assemble
Cooking Ingredients for Chunky Bean Spread Sandwiches Recipe
1/2 md Green or red bell pepper
Cut into 1-inch chunks; (1/2
-cup)
1/4 c Pimiento-stuffed green
-olives
1 Scallion; up to 2
Green parts only; coarsely
-chopped
32 oz Canned pinto or pink beans;
-rinsed and drained
2 tb Soy mayonnaise or
Reduced-fat mayonnaise
1 tb Fresh lemon juice
1 ts Ground cumin
Salt to taste
Whole-grain or rye bread
-slices
Thinly sliced plum tomatoes
Alfalfa or other sprouts
OR shredded lettuce
Chunky Bean Spread Sandwiches Preparation
6 SERVINGS DAIRY-FREE Here is a cool and casual sandwich that really satisfies. Make sure to use a fresh, crusty bread. Any leftover bean spread will keep in the refrigerator for up to two days. Meal plan: A simple slaw goes well with these sandwiches. Make it before starting the bean spread. Use packaged coleslaw cabbage (preferably one that includes some carrot and red cabbage) and dress in a natural low-fat vinaigrette or ranch dressing. Serve stone-ground tortilla chips and a spicy salsa with the meal. In food processor, combine bell pepper, olives and scallions. Pulse on and off several times, until mixture is coarsely chopped into approximately 1/4-inch pieces. Add beans, mayonnaise, lemon juice, cumin and salt, and pulse on and off until mixture is evenly chopped but still chunky. Transfer to medium bowl. Let everyone assemble his or her own sandwich as follows: Spread a generous amount of bean mixture on one slice of bread, top with tomato slices, some sprouts and another slice of bread. PER SERVING: 316 CAL.; 14G PROT.; 5G TOTAL FAT (1G SAT. FAT); 57G CARB.; 0 CHOL.; 907MG SOD.; 10G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 26 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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