Kidney Bean Spread


Prep Time

10 minutes

Prep Notes


Cooking Time



10 servings


2-3 cups cooked kidney beans plus 1/4 cup bean liquid
3 tbsps brown rice vinegar
2 cloves garlic
3 tbsps olive oil
1 tbsp flax seed oil
1/2 tsp sea salt
1/4 cup minced cilantro
1/4 cup minced green onions


Combine 2 cups of beans, bean juice, vinegar, garlic, oils and salt in a food processor or blender.

Process until smooth and creamy. If you want a thicker dip add the extra cup of beans 1/4 cup at a time until you reach the desired consistency. 

Transfer to a bowl.

Add salt, cilantro and green onions and mix with a spoon.

Taste and adjust seasonings as necessary.

Serve with cut up veggies or chips.