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Recipe

Bean Butter

This easy-to-spread butter can replace Cashew Butter, any other nut or seed butter, including Peanut Butter. It is very nutritious and works remarkably well in equal replacement.

Tools

Ingredients

  • Blender or food processor

Ingredients

Ingredients

  • 1-1/2 cups Cannellini (white kidney) beans, washed and drained
  • 2 tablespoons pure olive oil, or grapeseed oil
  • 2 tablespoons agave nectar, or honey, or light brown sugar
  • 1/2 teaspoon sea salt

Method

  1. Drain beans into colander; thoroughly wash; shake off excess water.
  2. In food processor or blender combine beans, olive oil, agave nectar, and sea salt; blend until smooth.
  3. Add more oil if mixture comes together into a ball instead of smoothing out into paste. (The whole process should take only a few minutes.)

Use wherever cashew or nut butters are called for, in equal quantity. Refrigerate in airtight container up to 5 days. Servings: 1-1/2 cups. Prep Time: 5 minutes.

Variation

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.