These little buggers are an excellent source of folate, protein, potassium, and carbohydrates. Of all 40 000 kinds of beans, today I chose red kidney beans to make a delicious, protein and vitamin C rich spread. To prepare it, I used:
100 oz red kidney beans, boiled;
1 large lemon;
3 tea spoons of garlic–or more!
Puree the beans with added garlic, lemon juice from 1 large lemon, and spices. Blend well until you reach a brownish-pink smooth and thick consistency. Goes amazingly with some capers, too! Enjoy on light crackers.