This is part 3 of our 3 part series on white navy beans! Click here if you missed part 2, and click here if you missed part 1. If you haven’t already made your fresh white navy beans from scratch, check out part 1. If you have made your navy beans, and set some aside, or frozen them, get those white navy beans out of the freezer and defrost, because today we are gong to puree them into the most delicious spread. What if you don’t have beans, but you go to your local grocer and buy a few cans? Perfectly acceptable! What we’re doing here is going to be simple. You can fold your laundry, bounce the baby, and voila before you know it White Bean Spread is ready for lunch as a condiment on ener-g gluten free tapioca buns. What you’ll need is a pan for cooking the white beans just a little bit more, and a blender. If you do not have a blender, you may do this by hand by mashing them with a fork, the consistency will be a bit different, but the point is to keep this simple.

White Navy Bean Spread on Toast with Goat Cheese & Roasted Red Bell Pepper


White Navy Bean Spread

Take about 2 cups of cooked white navy beans in their liquid and cook them some more on the stove in a pan or a pot (let’s not be picky!). If you’re using canned white navy beans, you may have to add a bit more water. Cook on medium-low for about 45 minutes or until the beans and their liquid are quite well cooked that the white beans start to fall apart on their own and you can mash them easily (remember, if the bean liquid dries out, add more warm water). If you want to be fancy about it, you can heat some olive oil in the pan before hand and add chopped onions, chopped carrots and celery. But like I said let’s keep these white beans easy today. Once the beans are super super cooked, take the pan off of the stovetop and cool for a few minutes. Add the beans, their liquid, and 2 tbsp of olive oil, juice of 1/2 to 1 lemon, salt, and spices to the blender.

Ah, “spices”. If not seasoned correctly, the white beans will taste paste-like. So try them and if they taste like paste, add more salt, lemon and spices.

What spices do you like? What does your family like? This is what you should add. I really like some hot smoked paprika, or pimenton, in my white navy bean spread. One could also add some Ras Al Hanout, or alternatively some Home Made Emeril’s Spice (both which I have on-hand all the time – soon I’ll do a whole post on the benefits of mixing your own spices!)

If your newly created white navy bean spread tastes awesome, stop! You’re done! Now, pour into a bowl, cover and refrigerate – this will keep for about 3 days in the fridge, you can also freeze for a month. Or, if you’re hungry (I am!) toast some gluten-free bread, spread the white beans on top, add some goat cheese (or not if you have allergies or are vegan), top with roasted red bell peppers, drizzle olive oil over, and a teeny squeeze of lemon. Delicious…

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