McDougall Curried Bean Sandwich Spread Recipe - Cooking Index
|1||Onion - finely chopped|
|1 cup||110g / 3.9oz||Celery - diced|
|1||Green bell pepper - diced|
|1/2 cup||55g / 1.9oz||Carrot - diced|
|2||Garlic cloves - minced|
|2 1/2 teaspoons||12ml||Curry powder|
|1/2 teaspoon||2.5ml||Ground cumin|
|1 tablespoon||15ml||Soy sauce|
|3 cups||480g / 16oz||Cooked white beans|
Place the water in a saucepan, add all the vegetables and the garlic.
Cook stirring occasionally, for 15 minutes. Stir in the curry powder, cumin and soy sauce, mix well.
Remove from the heat. Add the beans; mix well.
Place the mixture in a food processor or blender and process briefly until chopped but not pureed. Chill.
"The New McDougall Cookbook"
Wisconsin Maple Producers Council
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