Easy Bean Spread Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (15-ounce) can cannellini beans or other beans, rinsed
-1/2 onion, coarsely chopped
-3 celery stalks, coarsely chopped
-4 baby carrots, finely chopped
-3 tablespoons olive oil
-1/4 cup water or more as needed
-salt and pepper to taste
Steps:
1-Place all ingredients in a food processor and pulse to desired consistency. You may need to scrape down the side.
Source: Ruth Paget – California 2023
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
