You’ll Never Miss Meat With This Restaurant-Quality Bean Spread That Powers You Through to Lunch
Red bean and walnut spread is the new go-to for fasters and vegans—simple, hearty, and full of flavor.
When I want something plant-based that actually feels like breakfast, I make this red bean and walnut spread. It is simple, filling, and friendly to vegans and anyone observing a fast. Think of it as savory toast armor: you eat it once and you are set for hours.
Time: about 30 minutes of hands-on cooking, plus 7-8 hours for soaking. Makes 6 servings.
What you need
- Dry red beans — 200 g
- Yellow onions — 2
- Ground walnuts — 30-50 g
- Sunflower oil — 1 tbsp
- Fresh cilantro and parsley, finely chopped — 1 tbsp total
- Garlic — 1 clove
- Salt and freshly ground black pepper — to taste
To serve: whole-grain bread, crispbreads, or toast.
How to make it
Soak the red beans in cold water for 6-7 hours. Drain, rinse, cover with fresh water, and cook for about 1 hour after it reaches a boil, until the beans are tender all the way through.
While the beans cook, finely chop the onions and the garlic. Warm the sunflower oil in a skillet and sauté the onions and garlic for 6-7 minutes, until soft and fragrant.
Drain the beans in a colander and give them a moment so excess liquid runs off. Run the beans through a meat grinder to get a smooth, spreadable base.
Fold in the sautéed onions and garlic, the ground walnuts, and the chopped herbs. Season with salt and freshly ground pepper to taste.
Serve piled onto toast, tucked into good bread, or scooped onto crispbreads. It is rustic, nutty, and satisfying in the best way.